I was introduced to this amazing dish by my friend Holly, who always has something delicious to eat even if you’re not going over for a meal or even a snack — but she’s got them. Perfect example: Me — “Hey, let’s meet to talk about your home inspection.” Holly — “Sure! I’ll make lunch.”
This one’s been on repeat at my house since she made it for me — it’s salty, sweet, a little tangy, and takes maybe fifteen minutes start to finish. I tweaked it a bit from the original (added honey and a touch of dijon to the dressing, because Holly’s quick rundown of the recipe included some tartness from citrus and a little zing of mustard), and just this weekend I made it twice — once for a family BBQ and once for a casual potluck.
Here’s your shopping list:
Halloumi cheese
Sliced almonds
Seedless cucumbers
Ripe yellow peaches
Red onion
Limes, for juice
Olive oil
Honey
Dijon mustard
Salt and pepper
Fresh basil (mint or cilantro work too, if that’s what you’ve got)
As with most of my recipes, measuring is not required — just adjust the quantities to suit your taste.
—Heat a little olive oil in a large nonstick skillet over medium-high. Add the halloumi, cubed, and cook until golden-brown all over. Toss in the sliced almonds and stir until golden.
—While that’s going, chop your cucumbers and peaches into small pieces and finely chop the red onion.
—Transfer the halloumi and almonds to a large bowl. Add the cucumbers, peaches, onion, lime juice, the remaining olive oil, a drizzle of honey, and a small spoonful of dijon. Salt and pepper to taste. Stir it all together, taste again, then top with torn basil leaves.
Serve it right away — this one doesn’t sit around long at my table anyway.
