Step 1

Finely grate the zest of 1 medium lemon into a large bowl (about 2 teaspoons). Juice half the lemon into the bowl (about 2 tablespoons). Add 2 tablespoons of the olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon honey, 3/4 teaspoon kosher salt, and several grinds black pepper, and whisk to combine.

Step 2

Prepare the following ingredients, adding each one to the dressing as you complete it: Halve and thinly slice 1 small shallot (about 1/3 cup). Halve and pit 2 large or 3 medium peaches, then slice into 1/2-inch-thick wedges (2 cups). Pit and halve 8 ounces cherries (1 1/3 cups). Toss to coat everything in the dressing and set aside to marinate while you prep the rest of the salad.

Step 3

Wipe down the cutting board if needed. Prepare the following, leaving them on the cutting board: Coarsely chop 1/4 cup roasted pistachios. Tear fresh basil leaves until you have 1/2 loosely packed cup. Tear fresh mint leaves until you have 1/2 loosely packed cup. Pit and dice 1 large avocado. Slice 1 package halloumi into 1/2-inch cubes.

Step 4

Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat until shimmering. Add the halloumi in a single layer and cook undisturbed until golden-brown on the bottom, about 3 minutes. Use a spatula to release the cubes from the pan, keeping the golden crust intact, and toss around in the oil (the remaining sides will not be browned). Remove the pan from the heat.

Step 5

Add the herbs and 5 ounces arugula to the bowl and toss to combine with the fruit. Divide the salad between 3 or 4 shallow bowls. Top each bowl with the halloumi, avocado, and pistachios.