Looking for a way to step up your summer salads? The secret is extraordinary cheese. These three recipes highlight unique cheeses, with each salad bringing out the best in the cheese it stars. These dishes are delectable and downright special. Read on for more:
Grilled Halloumi & Arugula Salad
Why halloumi?
This cheese is famous for holding its shape on the grill. It develops crispy, caramelized edges while staying warm and chewy inside — a salty, satisfying centerpiece for a salad.
Ingredients (serves 4-6)
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225 g halloumi, sliced into ½" slabs
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1 large avocado, sliced
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5 oz arugula
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1 pint cherry tomatoes, halved
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½ cup pickled red onions
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2 tbsp butter + ½ cup panko breadcrumbs
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Olive oil, for grilling
Creamy basil dressing
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¼ cup mayonnaise
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¼ cup sour cream
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¼ cup fresh basil, packed
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¼ cup fresh parsley, packed
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1 tsp dried dill
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¼ tsp garlic powder
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¼ tsp onion powder
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Salt & pepper to taste
Instructions
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Grill: Brush halloumi and avocado lightly with olive oil. Grill or pan-sear over medium-high heat for 2–3 min per side until halloumi has grill marks.
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Toast panko: Melt butter in a skillet over medium heat. Add panko and stir until golden brown.
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Blend dressing: Combine dressing ingredients in a blender until smooth.
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Assemble: Layer arugula, cherry tomatoes, pickled onions, grilled halloumi & avocado. Drizzle with dressing, sprinkle toasted panko. Serve immediately.
Burrata Panzanella Salad
Why burrata?
This dreamy Italian cheese is mozzarella on the outside with a creamy center. When you break it open, it spills over the bread and veggies, tying everything together in a rich, luscious bite.
Ingredients (serves 4)
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2 cups day-old crusty bread, torn into bite-size pieces
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2 cups ripe tomatoes, cut into chunks
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½ cucumber, diced
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¼ red onion, thinly sliced
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Handful fresh basil, torn
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8 oz burrata, divided into smaller balls if large
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¼ cup olive oil
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2 tbsp red wine vinegar
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Salt & pepper, to taste
Instructions
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Combine: In a large bowl, toss bread, tomatoes, cucumber, onion, and basil. Drizzle with olive oil and vinegar. Season generously with salt & pepper.
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Marinate: Let sit for 15–20 min to allow bread to soak up juices.
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Finish: Transfer to a serving platter. Nestle burrata on top. Crack it open just before serving so the cream melds into the salad.
Grilled Stone Fruit & Manchego Salad
Why manchego?
This Spanish sheep’s milk cheese is slightly nutty, sweet, and beautifully complements caramelized fruit. Paired with salty prosciutto, it becomes downright irresistible.
Ingredients (serves 4)
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2 nectarines or peaches, halved and pitted
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Optional: plums or cherries, halved
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50 g manchego, shaved or thinly sliced
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4 slices prosciutto, cooked until crisp
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2 cups mixed greens
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Handful toasted seeds (pumpkin or sunflower)
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1 tbsp honey
Sherry vinaigrette
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2 tbsp olive oil
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1 tbsp sherry vinegar (or apple cider vinegar)
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1 tsp Dijon mustard
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Salt & pepper
Instructions
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Grill fruit: Lightly brush fruit with oil and grill over medium heat for ~3 min until charred.
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Make dressing: Whisk together oil, vinegar, mustard, salt & pepper.
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Assemble: Toss greens with dressing. Top with grilled fruit, manchego, crispy prosciutto, seeds. Drizzle honey over the top before serving.
Whether you’re planning a sunny patio lunch or a stunning starter for your next dinner party, these salads show off just how magical the right cheese can be. Stop by The Cheese Wedge — we’d love to help you pick out the perfect halloumi, burrata, or manchego (and maybe a few extra treats for your cheeseboard, too).
Come visit us in-store to explore more gourmet cheeses and summer pairings!