Grilled Halloumi with Watermelon and Basil-Mint Oil


  • 1/2 cup fresh basil, coarsely chopped
  • 3 tablespoons fresh mint, coarsely chopped (hold 3 to 4 leaves back for garnish, if desired)
  • 1 garlic clove, coarsely chopped
  • 1/2 cup extra-virgin olive oil for basil-mint oil, and additional as needed for brushing
  • Kosher salt and freshly ground black pepper
  • 3/4 pound heirloom tomatoes, thickly sliced
  • 1 (8-9 ounces) package Halloumi cheese, cut crosswise into 8 or 9 slices
  • 6 triangles watermelon, rind removed and thinly sliced


  1. Build a medium-hot fire in a charcoal grill or heat a gas grill to high.
  2. Using a blender or food processor, purée basil, mint, and garlic. Add 1/2 cup olive oil and continue to purée until ingredients are well mixed.
  3. Strain mixture over a small bowl, pressing on solids. Once strained, season with salt and pepper.
  4. Brush the grill rack with olive oil.
  5. Drizzle approximately 2 tablespoons basil-mint oil over tomatoes and cheese and season with salt and pepper.
  6. Place tomato slices on grill, turning occasionally, until charred, roughly 3 to 4 minutes.
  7. Grill cheese until it’s nicely charred in spots and beginning to melt, roughly 45 seconds per side.
  8. Arrange melon on a platter. Top with cheese and tomatoes. Drizzle remaining basil-mint oil over all and garnish with mint leaves as desired.