Grilled Halloumi with Watermelon and Basil-Mint Oil




  • 1/2 cup coarsely chopped fresh basil

  • 3 tablespoons coarsely chopped fresh mint plus thinly sliced mint for garnish

  • 1 garlic clove, coarsely chopped

  • 1/2 cup extra-virgin olive oil plus more for brushing

  • Kosher salt and freshly ground black pepper

  • 3/4 pound cherry tomatoes on the vine

  • 1 8-9-ounce package Halloumi cheese, cut crosswise into 8 slices

  • 6 small triangles thinly sliced watermelon, rind removed


  • 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.

  • 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.

  • Arrange melon on a platter. Top with cheese and tomatoes. Drizzle remaining herb oil over; garnish with sliced mint.

tastingRyan Durkin