SEARED HALLOUMI CHEESE AND NECTARINE SALAD

Photograph By Heami Lee, Food Styling By Thu Buser, Prop Styling By JoJo Li

For once, a salad that doesn’t rely solely on the punch of a zesty vinaigrette. Here, it’s all about the flavor and textural contrast between the salty, seared Halloumi cheese and sweet, juicy nectarines. The fattoush-inspired dressing features pomegranate molasses and sumac for a bright yet earthy flavor that compliments the fresh herbs, crunchy radishes, and slightly spicy red onions.

4–6 SERVINGS / 20 MINUTES

INGREDIENTS

3 Tbsp. fresh lemon juice

1 Tbsp. pomegranate molasses

1 tsp. sumac

¼ cup + 2 Tbsp. extra virgin olive oil

½ tsp. Diamond Crystal kosher salt, plus more

1, 8–10 oz. package Halloumi cheese, sliced ½ in. thick, halved

3 ripe medium nectarines, cut into ½ in. thick wedges

1 small red onion, thinly sliced

4 red radishes, trimmed, quartered

½ cup coarsely chopped parsley

½ cup mint leaves

METHOD

For the dressing, whisk lemon juice, pomegranate molasses, sumac, ¼ cup olive oil, and kosher salt in a large bowl to combine; set aside.

Pat Halloumi dry with paper towels (this will keep the oil from spitting when you cook the cheese). Heat remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high. Arrange Halloumi in a single layer and cook, undisturbed, until golden brown underneath, about 2 minutes. Turn over and cook until golden brown on other sides, about 2 minutes. Transfer Halloumi to paper towels and let drain.

Add Halloumi, nectarines, red onion, radishes, parsley, and mint leaves to reserved dressing; toss to coat. Taste and season salad with more kosher salt if needed. Transfer to a large shallow bowl or platter to serve.

Do ahead: Dressing can be made 3 days ahead; cover and chill. Halloumi can be cooked 6 hours ahead; store airtight at room temperature. Salad can be made 3 hours ahead; cover and chill.

This recipe was originally developed for Bon Appetit.