Halloumi, Peach and Cucumber Spoon Salad
Updated June 30, 2026
Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.
- Ready In
- 25 min
- Rating
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Ingredients
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
Nutritional analysis per serving (3 to 4 servings)
16 grams carbs; 54 milligrams cholesterol; 393 calories; 17 grams monosaturated 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
- 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.
- 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.
Private Notes
Comments
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.
Added arugula, mint and grilled chicken. Subbed pepitas for almonds as that was all I had. Very simple and refreshing.
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.
Made vegan ‘halloumi.’ 1 block extra firm tofu, drained and pressed. cut into uniform slices approximately 1cm thick. Marinated at least an hour in 2T olive oil, 2tsp lemon juice + .5c water, heated and mixed wth .5tsp cider vinegar, 2T nutritional yeast, 1.5 tsp salt and some chopped fresh mint. Drain marinade and pan fry over medium heat. Proceed with rest of recipe. We liked this- had cucumbers from the back garden and peach truck peaches from the parking lot down the street.
7/9/26 - mixed up the dressing separately (with a half a shallot); cut up 1 firm peach, 1 cup of cherry tomatoes, 1/2 persian cucumber; container of crunchy mixed lettuce; handful of basil and a little mint from my garden; cooked the halloumi and sliced almonds. Really nice and fresh! Served with some chicken and fresh corn cut off the cob on the side. Will make again! Thinking adding a few sliced fresh cherries, would be a nice sweet pop of flavor.
Delightful.