Peach Halloumi Mortadella Platter

Yields 2-4 servings

This dish originated as a snack plate, then morphed into more of a salad, then we decided to simply call it a “platter” to allow for fewer limitations. It’s really just a combination of delicious components brought together using a simple formulation: sweet fruit + briny/salty cheese + cured/smoked meat + acidic vinaigrette + fresh herb(s). There are so many ways you can finesse this combination, but this is definitely the one we gravitate towards, especially late summer when peaches are at their prime.


Assembly

Step 1
In a jar, shake all vinaigrette ingredients together and set aside.

Step 2
Heat a medium frying pan over medium heat. Add a small amount of oil and cook halloumi on both sides until lightly browned.

Step 3
On a large platter, lay out mortadella, peaches, and halloumi. Drizzle vinaigrette over top and finish with flaky salt and freshly cracked black pepper.

NOTES:
This platter pairs nicely with baby leafy greens and frisée on the side, which can also take a drizzle of the vinaigrette.

Ingredients

2 Peaches, pitted, sliced into thick wedges

150 g Mortadella, thinly sliced

250 g Halloumi, sliced, ¼“ thick

Fresh mint, torn (for garnish)

Flaky salt and freshly cracked black pepper

Simple Vinaigrette

1 tsp Hot Deli Mustard

1.5 tsp Lemon juice

1 tsp Maple syrup

½ tsp Garlic, grated

¼ cup + 1 tbsp EVOO

Salt and pepper, to taste


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Grilled Summer Fruit Salad

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Caesar Stuffed Artichokes