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+ servings
Summery Peach Salad - Supper With Michelle

Get the Recipe: Summery Peach Salad

5 from 2 reviews

Ingredients

For the Balsamic Dijon Vinaigrette (makes about scant 1 ¼ cup):

  • ¾ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 2 tablespoons pure maple syrup, grade A
  • 1 tablespoon dijon mustard
  • 1 clove garlic, finely grated
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon ground black pepper, or to taste
  • ¼ teaspoon Italian seasoning

For the Halloumi:

  • a drizzle neutral oil, to pan-sear Halloumi cheese
  • 4 oz. Halloumi cheese, thinly sliced

For the Salad:

  • 6 cups mixed field greens, or greens of your choice
  • 1 medium yellow peach, thinly sliced such as Prima®
  • ½ cup corn, I used corn cut off of the 1 cob, that had been boiled for 8 to 10 minutes
  • 1 small avocado, thinly sliced
  • 1 tablespoon roasted pumpkin seeds, for garnish

Equipment

  • 1 large frying pan

Instructions

Make the vinaigrette:

  • In a small bowl or jar, add the ingredients for vinaigrette and whisk or shake well together and set to the side. Once done, store in an air-tight container in the refrigerator for up to 1 week.

Make the halloumi:

  • In a medium skillet, over medium-low heat, drizzle the oil. Add the Halloumi cheese and cook on both sides for 5 to 10 minutes or until each side is golden. Place on a small plate once done and set to the side.

Assemble the salad:

  • Gather a serving bowl or platter and begin to assemble the salad. First your mixed field greens, and then layer on the rest of the ingredients for your salad. Serve immediately with the vinaigrette and enjoy!