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Stone fruit season is in full swing here. Of course that means there are plenty of pies, crisps
, and desserts to go round, but sometimes there is more to life than dessert.
Like salad. The kind topped with juicy, in season peaches, cherries, plums, or whatever you like or have. In this case, I had peaches
and cherries. And grilling cheese. And arugula. And the makings of a delectable, drinkable balsamic vinaigrette. So that’s for dinner this season.
Use whatever stone fruits you have. Use spinach instead of arugula, or paneer instead of halloumi. But definitely make the dressing. You’ll have no regrets.
Stone Fruit Halloumi Salad with Orange Balsamic Vinaigrette
- 10 ounces baby arugula
- 2 peaches, pitted and sliced
- 1 cup pitted cherries
- 4 ounces halloumi, cut into thin slices
- 3 tablespoons balsamic vinegar
- ½ cup olive oil
- Juice and zest of 1 orange
- 1 clove garlic, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon honey, more or less to taste
- Sea salt and fresh ground pepper, to taste
- Put the arugula, peaches, and cherries in a large bowl. Heat a cast iron or nonstick skillet over medium heat and add the halloumi slices. Cook until it’s browned on both sides. Remove and add to the salad.
- Make the dressing by putting all of the ingredients in a jar. Shake until well combined. Toss with the salad and serve.