— Taylor Trudon / Writer, Culture & Lifestyle / Brooklyn, NY
A Salad So Summery, It Should Come With a Tan Line
theSkimm
Normally, we don’t endorse love triangles (see: literally every season of Love Island). But this Grilled Halloumi, Corn, and Peach Summer Salad from How Sweet Eats? No drama here — just a forkful of sunshine in every bite. The low-effort, high-reward dish is loaded with juicy peaches, sweet corn, tangy pickled red onions, crunchy pistachios, peppery arugula, and the only cheese that matters (yep, we said it). Toss it all in a bright, herby cilantro-lime vinaigrette — and you’ve got the kind of salad that makes you forget you’re eating a salad.
The Time Commitment: Just 35 minutes. Plus, if you double the recipe, you’ll have lunch sorted for the next few days.
Key Tips: No peaches? No problem — use apricots, nectarines, or mango instead. For more protein, Jessica Merchant (aka How Sweet Eats) recommends adding grilled or shredded rotisserie chicken. Finally, while the recipe calls for a grill, you can easily make the corn and Halloumi on a skillet or in a grill pan.
Other Takes: For more dishes where Halloumi steals the show, try…
This obsession-worthy Orecchiette Salad, featuring marinated cherry tomatoes, refreshing cucumbers, and Halloumi croutons. We’ll give you a minute to process “Halloumi croutons.”
Bruschetta Salad With White Beans & Halloumi. Not only is the base mostly bread (a good start), but the most complicated step is toasting the sourdough — and that’s saying something.
These weeknight-friendly Mediterranean Eggplant and Halloumi Bowls. They’re topped with a creamy lemon-dill yogurt, which, fair warning, “may become your go-to, put-it-on-everything sauce.”
