Halloumi, Peach and Cucumber Spoon Salad

By Ali Slagle

Updated June 30, 2026

  • Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.
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Ready In
25 min
Rating
5(1,153)
Comments
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When little cubes of cucumbers, peaches and seared halloumi are tossed in lime juice, you get a salad that’s salty, sweet, juicy and crunchy in every spoonful. Like its inspiration salad-e shirazi, serve it as a refreshing accompaniment to grilled meat or seafood — or make it a meal by adding some combination of drained lentils, chickpeas, farro or salad greens. If you can’t find peaches, use plums, nectarines or mangoes.

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Ingredients

Yield:3 to 4 servings

  • 5 tablespoons extra-virgin olive oil, divided

  • 1 (8- to 9-ounce) package halloumi, cut into ½-inch cubes and patted dry

  • ¼ cup sliced almonds 

  • 3 Persian or mini seedless cucumbers, cut into ¼-inch pieces

  • 2 firm, ripe yellow peaches, cut into ¼-inch pieces

  • ½ red onion, finely chopped 

  • ¼ cup lime juice (from about 2 limes)

  • Salt and black pepper

  • Handful of cilantro, mint or basil leaves, torn

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

16 grams carbs; 54 milligrams cholesterol; 393 calories; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams saturated fat; 33 grams fat; 3 grams fiber; 690 milligrams sodium; 11 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Add the halloumi and cook, stirring occasionally, until golden-brown all over, 3 to 5 minutes. Add the almonds and stir until golden, 1 to 2 minutes. 

  2. Step 2

    Transfer the halloumi and almonds to a large bowl. Add the cucumbers, peaches, onion, lime juice, the remaining 3 tablespoons oil and big pinches of salt and pepper. Stir to combine, taste for salt, then top with the herbs. Serve right away.

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    Ratings

    5 out of 5
    1,153 user ratings
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    Comments

    JK

    This recipe would be greatly improved if it suggested the yield quantities (e.g., 1 cup of diced etc) in addition to the number of whole cucumbers and peaches. Neither ingredient comes in a standard size.

    MC Canuck

    Suggest pouring some boiled water over your halloumi and let it soak for 5 minutes before cubing and crisping. It softens the inside and provides for an amazing texture difference once browned.

    Es

    Tasty, easy, crisp, and attractive early summer salad. I used torn fresh basil and it really went well. The trick is to get the Halloumi browned and crisp. The exact proportions of peach, cucumber, and onion really don't matter; what matters is that they are fresh.

    Anna

    Such a winner! I added lime zest of the two limes to the dressing to pump up the lime flavor and threw in a diced avocado to make it more of a meal.

    ARM

    Served this over pan seared pork chops with the juice from the pan. My husband and son were cooing with delight.

    WW

    Have made three times to rave reviews! I added the Halloumi and almonds last after mixing all other ingredients. This made it easy to transport to a summer dinner party. Then mixed it up last minute. A unique side dish for any grilled meat or seafood.

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