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Cheyanne Holzworth
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side
Servings 4 to 6 servings


  • ½ Pound Crusty Bread such as boule or chiabatta – cut into 1’’ slices
  • 8 ounces Halloumi Cheese – cut into 8 slices
  • 2 Peaches – cut into wedges
  • 2 Shallots – thinly sliced
  • 2-3 Heirloom Tomatoes – cut into wedges
  • 3 ounces Prosciutto
  • 2 TBS Fresh Mint – roughly chopped
  • ¼ Cup Fresh Basil divided – roughly chopped
  • 1 Clove of Garlic
  • 1/3 Cup Balsamic Vinegar
  • 2 TBS Honey
  • ½ Cup Good Olive Oil plus more for grilling
  • Kosher Salt and Fresh Ground Pepper


  • Make the Balsamic Vinaigrette: Add the garlic to the bowl of a small food processor. Pulse until finely chopped. Add in the honey and balsamic. With the food processor running, slowly stream in ½ cup of olive oil. Add in 2 tablespoons of the basil and pulse until blended. Season with salt and pepper to taste. Transfer to a container, cover and refrigerate until ready to use.
  • Heat grill to medium. Brush bread with a few tablespoons of oil and place on the grill. Cook, turning once, until charred in spots, about 4-5 minutes. Add the halloumi to the grill and cook, 3-4 minutes per side, or until golden. Remove bread and halloumi from grill and set aside to cool slightly.
  • To Serve: When bread and halloumi are cool enough to handle, cut or tear into ½’’ cubes. Transfer to a large serving bowl or platter. Add the peaches, shallots, tomatoes, mint and remaining basil. Add in ¼ cup of the vinaigrette and gently toss to combine. Top with prosciutto and serve with remaining vinaigrette on the side. Enjoy.


*To Grill Peaches: Brush peaches with 1 tablespoon of oil and season lightly with salt and pepper. Place on grill, cut side down, and cook until just charred but still firm, about 2-3 minutes.