Grilled Stone Fruit Salad with Za'atar Dressing

Grilled Stone Fruit & Halloumi Salad with Za’atar Spiced Vinaigrette

Happy Memorial Day! BBQs and cookouts in big groups are not happening where we are but we are thankful that in the year of a pandemic, we can still quietly acknowledge and be grateful for the service of our veterans. ⁠

This is a beautiful and delicious grilled stone fruit & halloumi salad with a za’atar spiced vinaigrette that I will be enjoying today. The recipe is simple, flavorful, and perfect for a BBQ side. I love the peaches, plums, cherries, and apricots that are just now becoming available in time for the warmer days ahead. The vinaigrette, made with Healthy On You® While My Za’atar Gently Weeps Spice Blend really brings out the freshness of the fruit and when paired with fresh basil and mint, the flavors are delightful!

Grilling the fruit first helps the sugars caramelize for a delicious treat alongside any protein like chicken, tofu, or steak or the traditional rack of ribs.⁠


Makes 4 servings

  • 4-5

    stone fruit: a variety of peaches, nectarines, apricots, plums, and a handful of cherries 

  • 2

    thin slices of halloumi cheese (about 6 oz)

  • 4 cups

    mixes greens

  • 2 tbsp

    olive oil

  • 2 tbsp
  • 1 tbsp

    Sherry vinegar

  • 1 tbsp

    lemon juice

  • 1 tsp


  • fresh herbs like basil and/or mint


  1. Make the vinaigrette:  In a small bowl, add the olive oil, sherry vinegar, While My Za'atar Gently Weeps spice blend, lemon juice, and honey. Whisk and set aside.

  2. Half the cherries, if using and remove the pits, and set aside.

  3. Grill the stone fruit: Cut the stone fruit into quarters and remove the pits. Be careful not to cut them too thin because you don't want to lose them through the BBQ grates. 

  4. Spray or brush the fruit and cheese with olive oil and grill over low heat for five minutes per side. Don't overcook or the fruit will become mushy. The cheese should take a few minutes longer to get the nice grill marks.

  5. Remove the fruit and cheese from the heat and set aside to cool for 5-10 minutes. Chop the halloumi into 1-inch pieces.

  6. Put the salad together: In a medium-sized bowl, add the salad greens and dress with half the za'atar dressing and toss well.  

  7. Top with the grilled fruit, cheese, fresh herbs, and cherry halves.


  8. Drizzle the salad with the rest of the za'atar dressing and serve immediately. Enjoy

Samantha Binkley