Peach & Arugula Salad



  • 4 cups bread, chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp chili flakes
  • 8 oz halloumi, chopped
  • 7 cups arugula, rinsed and dried
  • 1 tbsp olive oil
  • 2 Stemilt peaches, sliced
  • 1 pint of cherry tomatoes, halved
  • 1 small shallot, thinly sliced
  • 1/2 lime, juiced
  • Salt and pepper to taste

This peach, halloumi and arugula salad is well-rounded and substantial, while still feeling light. It’s easy to prepare, and extremely flavorful and with each bite comes an explosion of flavors and textures.

Rate this recipe:
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • Yield
    1 entree salad servings
  • Prep time
  • Cook time
  • Total time
  • Cuisine
  • In Category
  • Level


  1. Preheat the oven 450ºF.
  2. Place the chopped bread onto a baking sheet and toss with 2 tbsp of olive oil, 1 tsp of salt, and 1 tsp of chili flakes.
  3. Place the baking sheet into the oven and bake until the bread has browned and is nice and crunchy, roughly 15 minutes.
  4. Remove from the oven and let cool.
  5. While the bread is toasting, heat a frying pan on medium heat.
  6. Add a drop of oil and fry the halloumi on each side until golden, approximately 2 - 3 minutes per side.
  7. Remove from the pan and let cool. In a large bowl, toss the arugula with 1 tbsp of olive oil.
  8. You want a nice even coating. Add more if needed.
  9. Add the sliced peaches, cherry tomatoes, and shallots to the arugula and toss.
  10. Season the salad with lime juice, salt, and pepper. Taste and add more seasoning if needed.
  11. Add the toasted bread and the fried halloumi to the salad. Plate and serve.

Nutritional Information

Per Serving

  • Calories: 410
  • Fat Content: 25g
  • Saturated Fat Content: 9g
  • Unsaturated Fat Content: 14g
  • Trans Fat Content: 0.5g
  • Carbohydrate Content: 31g
  • Protein Content: 16g
  • Cholesterol Content: 39mg
  • Fiber Content: 4g
  • Sugar Content: 13g
  • Sodium Content: 1200mg