Summer Peach Corn & Halloumi Salad: A Refreshing Seasonal Delight

There’s something magical about summer produce that makes my heart sing. When peaches reach their peak sweetness and corn is so fresh you can practically taste the sunshine, I know it’s time to create my favorite seasonal salad. Today, I’m sharing my absolute go-to summer dish that combines juicy peaches, sweet corn, and crispy grilled halloumi cheese into a symphony of flavors that will have everyone asking for seconds.

This vibrant Summer Peach Corn & Halloumi Salad isn’t just delicious—it’s a celebration of summer’s finest offerings. I’ve been perfecting this recipe for years, tweaking ingredients and proportions until achieving the perfect balance of sweet, salty, crunchy, and tangy. Whether you’re hosting a backyard barbecue or looking for a satisfying lunch option, this versatile salad delivers maximum flavor with minimal effort.

Why This Salad Works So Well

Before diving into the recipe, let me share why this particular combination of ingredients creates such a memorable dish:

• Sweet + Salty: The natural sweetness of ripe peaches and corn creates a beautiful contrast with the salty halloumi cheese
• Textural Harmony: Crisp corn kernels, juicy peaches, and squeaky grilled halloumi offer a variety of textures in every bite
• Nutritional Powerhouse: This salad combines healthy fats, complex carbohydrates, and protein in one complete dish
• Seasonal Perfection: Using peak-season produce ensures the best possible flavor without needing complex techniques

I’ve served this salad at countless summer gatherings, and it never fails to impress. The best part? You can customize it based on what’s freshest at your local farmers’ market.

Ingredients You’ll Need

For 4 generous servings, gather these fresh ingredients:

• 3 ripe but firm peaches (yellow or white varieties work equally well)
• 3 ears of fresh sweet corn
• 250g halloumi cheese (approximately 8 oz)
• 2 tablespoons extra virgin olive oil, plus extra for grilling
• 1 tablespoon honey
• 2 tablespoons fresh lime juice (about 1 large lime)
• 1 small red onion, thinly sliced
• 1 jalapeño pepper, seeds removed and finely diced (optional for heat)
• 1/4 cup fresh mint leaves, roughly torn
• 1/4 cup fresh basil leaves, roughly torn
• 3 cups arugula or mixed salad greens
• 1/2 teaspoon flaky sea salt
• Freshly ground black pepper to taste

Equipment List:

• Cast iron grill pan or outdoor grill
• Sharp knife and cutting board
• Large mixing bowl
• Small bowl for dressing
• Tongs for grilling
• Large serving platter

Step-by-Step Instructions

Let me walk you through exactly how I prepare this spectacular summer salad:

Preparing the Corn

1. Husk the corn and remove all silk strands. Rinse under cold water.
2. Cook the corn using your preferred method:
   • Grilling method: Brush corn with olive oil and grill over medium-high heat, turning occasionally until kernels are charred in spots (about 10 minutes)
   • Boiling method: Bring a large pot of salted water to boil. Add corn and cook for 4-5 minutes until tender but still crisp
3. Let the corn cool until comfortable to handle, then stand each cob upright on your cutting board and carefully slice down the sides to remove the kernels. Place kernels in your mixing bowl.

Preparing the Peaches

1. Wash and dry the peaches thoroughly.
2. Cut the peaches in half, remove the pits, and slice each half into 6-8 wedges.
3. If using a grill or grill pan, lightly brush the peach slices with olive oil and grill for 1-2 minutes per side until grill marks appear but peaches still hold their shape.
4. If not grilling, simply use fresh peach slices.
5. Add the peaches to your bowl with the corn kernels.

Preparing the Halloumi

The halloumi cheese is what truly elevates this salad from good to extraordinary. Here’s how I prepare it:

1. Drain the halloumi and pat it dry with paper towels.
2. Slice the cheese into 1/2-inch thick slabs.
3. Heat a grill pan over medium-high heat or prepare your outdoor grill.
4. Lightly brush each slice with olive oil.
5. Grill the halloumi for 2-3 minutes per side until golden brown with distinct grill marks.
6. Remove from heat and let cool slightly before cutting into bite-sized cubes.

Making the Dressing

The dressing for this salad is intentionally simple to let the main ingredients shine:

1. In a small bowl, whisk together the olive oil, lime juice, and honey until emulsified.
2. Season with a pinch of salt and freshly ground black pepper.
3. Adjust acidity by adding more lime juice if needed.

Assembling the Salad

This is where the magic happens:

1. In your large mixing bowl, gently combine the corn kernels, peach slices, and red onion slices.
2. Add the jalapeño if using.
3. Pour about 3/4 of the dressing over these ingredients and toss gently to coat.
4. Line your serving platter with the arugula or mixed greens.
5. Spoon the dressed corn and peach mixture over the greens.
6. Scatter the grilled halloumi cubes evenly across the salad.
7. Drizzle the remaining dressing over the entire salad.
8. Sprinkle with fresh herbs (mint and basil).
9. Finish with a light sprinkle of flaky sea salt and freshly ground black pepper.

The result is a stunning, colorful arrangement that’s as beautiful as it is delicious.

Nutritional Information

This salad isn’t just a treat for your taste buds—it’s also packed with nutrients. Here’s a breakdown of what you’re getting:

*Percent Daily Values are based on a 2,000 calorie diet.

Make-Ahead and Storage Tips

While this salad is best enjoyed fresh, there are ways to prep components ahead of time:

• Corn: You can grill or boil the corn up to 2 days ahead and store the kernels in an airtight container in the refrigerator.
• Dressing: Can be made up to 3 days ahead and stored in a jar in the refrigerator. Bring to room temperature and shake well before using.
• Halloumi: Best grilled just before serving, but can be grilled up to 4 hours ahead and kept at room temperature.
• Assembly: For best results, assemble the salad no more than 30 minutes before serving.

If you do have leftovers, they’ll keep in the refrigerator for up to 24 hours, though the greens may wilt and the halloumi will lose some of its distinctive texture.

Seasonal Variations

One thing I love about this recipe is how adaptable it is throughout the summer season:

Early Summer Version

• Use nectarines instead of peaches
• Substitute feta for halloumi
• Add thinly sliced radishes for extra crunch

Mid-Summer Classic

• Use the recipe as written with peak-season peaches and corn
• Add a handful of cherry tomatoes, halved

Late Summer Harvest

• Use grilled plums instead of peaches
• Add roasted red bell pepper strips
• Include toasted pumpkin seeds for extra crunch

Serving Suggestions

This versatile salad can be served in multiple ways:

• As a Main Dish: Serve with crusty artisan bread for a complete light meal
• As a Side: Pairs beautifully with grilled chicken, fish, or tofu
• For Entertaining: Double or triple the recipe and serve on a large wooden board for a stunning presentation
• For Picnics: Pack components separately and assemble on site for maximum freshness
• Refreshing Beverages: Serve with sparkling water infused with mint and lime wedges for a refreshing complement

Common Recipe Questions & Troubleshooting

Q: Can I use frozen corn instead of fresh? While fresh corn provides the best flavor and texture for this salad, you can substitute frozen corn in a pinch. Thaw completely and pat dry before adding. For enhanced flavor, sauté the thawed corn in a hot skillet with a touch of olive oil until slightly charred.

Q: I can’t find halloumi cheese. What can I substitute? Halloumi’s unique texture comes from its high melting point, making it ideal for grilling. If unavailable, try using thick slices of queso fresco, bread cheese (juustoleipä), or even extra-firm tofu, though the flavor profile will be different.

Q: How can I tell if my peaches are ripe enough? The perfect peaches for this salad should yield slightly to gentle pressure but still be firm enough to hold their shape when sliced and grilled. They should also have a sweet fragrance at the stem end.

Q: My halloumi cheese is too salty. What should I do? Some brands of halloumi can be quite salty. You can reduce the saltiness by soaking the sliced cheese in cold water for 10-15 minutes before grilling, then patting it dry thoroughly.

Q: Can I make this salad vegan? Yes! Replace the halloumi with grilled extra-firm tofu marinated in olive oil, nutritional yeast, and herbs. Substitute maple syrup for the honey in the dressing.

The Story Behind This Recipe

I first created this salad after a particularly bountiful trip to my local farmers’ market. It was mid-July, and the tables were overflowing with golden corn and fragrant peaches. I had just discovered halloumi cheese at a specialty store and was eager to experiment with its unique grilling properties.

My first attempt was good, but not quite balanced—too much corn, not enough acid to offset the sweetness. Over several summers, I’ve refined the proportions and preparation methods, finding that lightly grilling both the corn and peaches intensifies their flavors and adds a subtle smokiness that complements the salty halloumi perfectly.

The addition of fresh herbs was inspired by my small balcony garden, where mint and basil thrive in the summer heat. Their bright flavors cut through the richness of the cheese and add complexity to every bite.

This salad has become such a signature dish that friends now request it specifically when invited for summer meals. I’m thrilled to be sharing it with you today.

Health Benefits

Beyond being delicious, this salad offers numerous health benefits:

• Peaches: Rich in vitamins A and C, potassium, and antioxidants
• Corn: Provides fiber, B vitamins, and antioxidants like lutein
• Halloumi: Offers calcium and protein
• Olive Oil: Contains heart-healthy monounsaturated fats
• Fresh Herbs: Provide additional antioxidants and anti-inflammatory compounds
• Greens: Add folate, vitamin K, and additional fiber

The combination of healthy fats from the olive oil and cheese, complex carbohydrates from the corn, and fiber from the vegetables and fruits creates a nutritionally balanced dish that satisfies hunger while nourishing your body.

Questions & Answers

Q: How important is it to use ripe peaches for this recipe? Ripe peaches are crucial for this salad as they provide the natural sweetness that balances the salty halloumi and peppery arugula. However, they shouldn’t be overly ripe or they’ll fall apart when grilled.

Q: Can I prepare this salad the day before a party? While I don’t recommend fully assembling the salad more than 30 minutes before serving, you can prep most components ahead. Grill the corn and slice the peaches the day before, and make the dressing in advance. Store everything separately in the refrigerator. Grill the halloumi and assemble just before serving.

Q: Is this recipe gluten-free? Yes, this recipe is naturally gluten-free, making it perfect for guests with gluten sensitivities. Just double-check the packaging on your halloumi cheese to ensure no additives contain gluten.

Q: How can I make this salad more substantial for a main course? To turn this into a heartier main dish, add a cup of cooked quinoa or farro, or include some grilled chicken, shrimp, or chickpeas for additional protein.

Q: What’s the best way to grill peaches without them sticking to the grill? Make sure your grill or grill pan is properly heated before adding the peaches. Also, ensure the peaches are lightly but thoroughly coated with oil, and don’t try to flip them until they naturally release from the grill surface.

Final Thoughts

This Summer Peach Corn & Halloumi Salad represents everything I love about seasonal cooking—letting superb ingredients shine through simple preparation. The contrast between sweet summer produce and salty, grilled halloumi creates a flavor profile that’s sophisticated yet accessible.

I encourage you to make this recipe your own. Perhaps you’ll add a drizzle of balsamic glaze for extra sweetness, or incorporate some chopped pistachios for added crunch. The beauty of cooking with seasonal ingredients is that no two versions will ever be exactly alike—each will reflect the unique character of your local produce and personal preferences.

As summer reaches its peak, take advantage of the abundance at your local markets and create this vibrant, healthful salad that celebrates the season’s finest offerings. I guarantee it will become a staple in your warm-weather recipe collection, just as it has in mine.

Share this recipe with friends and family, and watch as they discover the joy of these perfectly paired ingredients. Happy cooking!