Grilled Halloumi with Watermelon and Basil-Mint Oil
A refreshing summer dish combining grilled halloumi cheese with sweet watermelon and cherry tomatoes, all drizzled with a fragrant basil-mint oil. The contrast of warm, salty cheese with cool, juicy watermelon creates a delightful Mediterranean-inspired plate.
Ingredients
- •½ cup coarsely chopped fresh basil
- •3 tablespoons coarsely chopped fresh mint plus thinly sliced mint for garnish
- •1 clove garlic clove, coarsely chopped
- •½ cup extra-virgin olive oil plus more for brushing
- •to taste Kosher salt and freshly ground black pepper
- •¾ pound cherry tomatoes on the vine
- •1 package 8-9-ounce package Halloumi cheese, cut crosswise into 8 slices
- •6 triangles small triangles thinly sliced watermelon
- •rind removed
Cooking Instructions
- 1.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Purée basil, 3 tablespoons mint, and garlic in a blender. With machine running, add 1/2 cup oil. Set a strainer over a small bowl; strain, pressing on solids. Season with salt and pepper.
10 min
- 2.
Brush grill rack with oil. Drizzle 2 tablespoons basil-mint oil over tomatoes and cheese; season with salt and pepper. Grill tomatoes, turning occasionally, until charred and bursting, about 4 minutes. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.
6 min
- 3.
Arrange melon on a platter. Top with cheese and tomatoes. Drizzle remaining herb oil over; garnish with sliced mint.
3 min
