Everyone knows a good salad is all in the vinaigrette, and don’t get me wrong, this one’s great; but 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 complements the fresh herbs, crunchy radishes, and slightly spicy red onions. —Zaynab Issa
What you’ll need
Citrus Juicer
$20 $15 At Amazon
Whisk
$10 At Amazon
Cast Iron Skillet
$30 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
3
1
1
¼
½
1
3
1
4
½
½
Need to make a substitution?
Preparation
Step 1
Whisk 3 Tbsp. fresh lemon juice, 1 Tbsp. pomegranate molasses, 1 tsp. sumac, ¼ cup olive oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to combine; set dressing aside.
Step 2
Pat one 8–10-oz. package Halloumi cheese, sliced ½" thick, halved, dry with paper towels (this will keep the oil from spattering when you cook the cheese). Heat remaining 2 Tbsp. extra-virgin olive oil in a large cast-iron skillet over medium-high. Arrange Halloumi in pan 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.
Step 3
Add Halloumi, 3 ripe medium nectarines, cut into ½"-thick wedges, 1 small red onion, thinly sliced, 4 red radishes, trimmed, quartered, ½ cup coarsely chopped parsley, and ½ cup mint leaves to reserved dressing; toss to coat. Taste and season salad with more 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.