Seared Peach and Panela Salad
Updated July 24, 2026
Ryan Liebe for The New York Times. Food Stylist: Anna Billingskog.
- Ready In
- 40 min
- Rating
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Ingredients
8 ounces panela cheese, queso blanco or halloumi, cut into 1-inch cubes
3 tablespoons (about 2 ounces) honey
2 tablespoons apple cider vinegar
1 teaspoon kosher salt (such as Diamond Crystal), plus more to taste
1½ pounds firm, ripe, yellow peaches (about 5 or 6), pits removed and sliced in wedges (see Tip)
4 tablespoon vegetable oil (such as avocado), divided
2 to 3 chiles de árbol, stems removed and snapped in half or 2 teaspoons crushed red pepper
1 packed cup basil leaves (about 1 ounce)
Nutritional analysis per serving (4 servings)
35 grams carbs; 56 milligrams cholesterol; 484 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 34 grams fat; 4 grams fiber; 800 milligrams sodium; 16 grams protein; 29 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wrap cheese cubes in a paper towel to dry and set aside.
- Step 2
Make the dressing: Place the honey, vinegar and salt in a serving bowl and set aside.
- Step 3
Select a couple of peach wedges (prioritizing any that fell apart in the depitting process) and dice them small. (You should have about ½ cup.)
- Step 4
Heat a large cast-iron skillet over medium, and when it’s hot, add 2 tablespoons oil and the chiles. Stir and flip the chiles in the oil until they are fragrant and slightly toasted, 1 to 2 minutes. Remove the chiles from the oil with a fork or slotted spoon and place them in the serving bowl with the honey mixture. (If you’ve used crushed red pepper flakes, remove them with a metal spatula.) It’s okay if some seeds and flakes are left behind.
- Step 5
To the hot pan, add the diced peaches and cook, stirring occasionally until browned and soft, 4 minutes. Move the cooked diced peaches to the serving bowl and stir until the honey is warmed and runny.
- Step 6
Add 1 tablespoon oil to the skillet and add the sliced peaches in one layer, cut sides down. Cook until browned underneath, about 4 minutes, then flip and continue cooking until browned on both sides but not falling apart, 3 to 4 minutes more. Move sliced peaches to the serving bowl and top with the basil leaves.
- Step 7
If the pan looks dry, add another tablespoon of oil, then the cheese in one layer. Cook, undisturbed, until a crust forms, about 2 minutes. Use a metal spatula to scrape them up and flip them. Continue cooking the cheese cubes, scraping and flipping them in the pan until they are golden brown on at least 4 sides, 1 to 2 minutes more.
- Step 8
Transfer the cheese to the serving bowl and toss to evenly distribute the dressing. Taste for salt, and serve immediately or at room temperature.
To make peach wedges, cut the peaches in half crosswise, around their equator, and twist each half in opposite directions until one side frees from the pit. Wiggle the pits out from the other halves or, if your peaches are very firm, use a paring knife to cut around the pit and wiggle it free with pliers. Cut each half into four wedges.
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