Grilled Halloumi with Watermelon and Basil-Mint Oil

By Bexter

Ingredients

• 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

Details

Adapted from epicurious.com

Preparation

Step 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.

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.