Sweet cherries + salty chewy halloumi + sweet and tart balsamic + herby arugula + salty crunchy pistachios = a match made in heavennnnn. This is my new fave summer appetizer and it’s perfect for sharing (if you want to., hehe.) You can make the halloumi however you prefer: stovetop, baked on a sheet pan or grilled. Just make sure its got a golden crust of some sort and it’s nice and chewy, not dense.
Balsamic Cherry and Halloumi Salad
Ingredients
- 1 block of halloumi about 8 ounces
- Avocado oil or vegetable oil
- 2 cups fresh cherries pitted and halved
- 4 cups arugula
- ~1/4 cup balsamic vinegar I just drizzled to taste
- ~1/4 cup extra-virgin olive oil I just drizzled to taste
- 1/4 cup roasted and salted pistachios chopped
- 2 tablespoons fresh mint leaves thinly sliced
- 2 tablespoons fresh basil leaves thinly sliced
- Freshly ground black pepper
Directions
- Start by preheating your grill to 500°F (260°C). While the grill is heating slice the halloumi into 2 thick slices and prep the rest of your ingredients.
- Dry the halloumi and pray or brush with oil on both sides to prevent sticking. Once the grill is ready, place the halloumi slices on the grill and cook for about 2-3 minutes on each side, or until you get nice grill marks. Remove the halloumi from the grill and cut the slices into cubes.
- On a large serving plate, arrange the arugula as the base. Drizzle with olive oil and balsamic. Scatter the cherry halves over the arugula. Sprinkle the thinly sliced mint and basil leaves on top, followed by the chopped pistachios for a crunchy texture. Finish with the halloumi cubes and another drizzle of balsamic over the cherries. You can also add a few grinds of freshly ground black pepper.
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