Summer “cooking” is really about enjoying peak produce. So, we put together the best peaches, the best tomatoes, grilled up some halloumi and made this amazing Honey Chili Truffle Vinaigrette - our favorite recipe we have made it a long time! We love halloumi on the grill, but if it’s a rainy night you can sub any salty cheese. 

Serves 6

For the vinaigrette:

1 Tablespoon lemon juice

1 Tablespoon honey

1/2 teaspoon chopped Calabrian chili peppers, from a jar (we love TJ’s bomba sauce)

1/2 Tablespoon truffle oil

3 Tablespoons Extra Virgin Olive Oil

Pinch of salt

3 peaches, pitted and sliced

3 heirloom tomatoes, cored and sliced

1 package of halloumi (they normally come in 8 oz packages) sliced into 1/2 inch slices and patted dry

1/4 cup salted and roasted pistachios

2 Tablespoons of julienned basil leaves

Flaky Salt and Black Pepper

Make sure you grill grates are clean and preheat the grill to medium heat.

Warm honey and lemon juice in the microwave for about 10 seconds, or in a small pan on the stove top. Whisk all remaining vinaigrette ingredients with the lemon honey mixture.  Set aside.

Brush grill gates with avocado oil, then grill the halloumi 2-3 minutes on each side. Remove from the grill. 

Arrange peach and tomato slices on a large platter and toss with desired amount of vinaigrette. Sprinkle with pistachios and basil. Break apart halloumi pieces and scatter on top of the salad. Add flaky salt and fresh ground black pepper to taste. Serve while cheese is warm.