When we received a recent issue of Culture Cheese Magazine, I turned to Susan and said “Wait till you see this salad recipe! We have to make it!”

And we did and it was delicious. Note: I added radish and shrimp

If you’ve never tried halloumi before, you’re in for a treat. Hailing from Cyprus, this goat and sheep’s milk cheese has a relatively high melting point, making it ideal for searing on the stovetop or grill. It’s salty, creamy, slightly-squeaky, and pairs beautifully with juicy, charred peaches, peppery arugula, and bracing mint in this fresh, summer salad. Pickle the onions ahead of time for easier assembly.

Ingredients  

• 1 red onion thinly sliced
• 3/4 cup apple cider vinegar
• 1 tablespoon sugar
• 2 teaspoon kosher salt
• 1 8.8-oz package halloumi, cut into
• 1/4- inch-thick slices and patted dry Olive oil for frying plus more for drizzling
• 2 peaches pits removed and cut into large wedges
• 2 cups fresh corn cut from about 3 ears
• 1/4 cup torn mint leaves
• 4 cups baby arugula

Instructions 

• Place sliced onion in a jar or other heatproof lidded container. In a small saucepan, combine vinegar, 3⁄4 cup water, sugar, and salt. Bring to a simmer and stir. Once sugar and salt have dissolved, pour the hot brine directly over the onions. Cover and set aside to cool.
• Coat the bottom of a large skillet with oil over medium heat. Once hot, add halloumi and cook until deeply browned and crisp on the bottom, about 3 to 4 minutes. (When first added to the skillet, they will spatter loudly—they’re browning once spattering quiets to a sizzle.)
• Flip halloumi strips and brown for 1 to 2 more minutes. Set aside to cool.
• Turn heat up to medium-high, adding another drizzle of oil if pan looks dry. Cook peaches in a single layer, cut sides down, until deeply caramelized and charred—don’t be scared if they look almost burnt. Flip and continue to char all cut sides. Remove from heat and set aside to cool. Reserve any oil or juices that accumulated in the skillet.
• While peaches and halloumi cool, add corn and mint to a large bowl.
• Once cool to slightly warm, cut halloumi and peaches into 1⁄2-inch pieces and add to the bowl, along with arugula, 3⁄4 cup pickled onions, 2 tablespoons pickling liquid, a generous pinch of salt, a drizzle of olive oil, and reserved skillet oil and juices.
• Toss to combine, adding more salt or pickling liquid to taste. Serve immediately.