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Grilled Halloumi and Stone Fruit Orzo Salad

  • 10 min
    Prep Time
  • 30 min
    Total Time
  • 4 people
  • 545 per 1 serving


  • 3 cups Pacific Foods® Organic Chicken Bone Broth, Unsalted
  • 1/2 cup orzo pasta
  • 4 ounces halloumi cheese, sliced in 1/4-inch pieces
  • 16 ounces peach or other stone fruits like nectarines or plums (pitted and cut in half)
  • 1/2 cup pitted cherry
  • 6 cups arugula
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon dried oregano leaves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper


  • Step 1

    Cook orzo: add bone broth to a medium pot and bring to a boil, stir in orzo, simmer, and cook for 8 to 10 minutes, or until orzo is tender. Drain orzo and add to a large bowl to let cool slightly. 

  • Step 2

    Grill stone fruit: add sliced stone fruits to a hot grill, cut side down, and grill for 2-4 minutes per side, or until slightly caramelized and warmed. Remove stone fruits from grill and set aside. 

  • Step 3

    Pan fry halloumi: heat a dry nonstick skillet over medium heat. Add sliced halloumi and pan fry for 2-3 minutes per side, until golden. Remove from heat and set aside. 

  • Step 4

    Prepare salad dressing: whisk together olive oil, vinegar, Dijon, honey/maple syrup, oregano, sea salt and pepper. 

  • Step 5

    Prepare the salad: add arugula to bowl with orzo. Stir to combine. Top with grilled stone fruits, cherries, and pieces of halloumi cheese. Drizzle with salad dressing (you may not need to use all of it) and toss gently to combine. Serve salad and enjoy!

Calories 545
Total Fat 35 g
Sat. Fat 3.8 g
Trans Fat 0 g
Cholesterol 8 mg
Sodium 556 mg
Total Carb 38 g
Dietary Fiber 3 g
Sugar 20 g
Protein 11 g
Vitamin D 0 %DV
Calcium 9 %DV
Iron 10 %DV
Potassium 12 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.