Grilled Halloumi With Watermelon and Basil-Mint Oil: A Summer Symphony
The first time I tasted this combination of salty, grilled cheese, sweet watermelon, and herbaceous basil-mint oil, I was transported. It was at a small, sun-drenched taverna on a Greek island, overlooking the Aegean Sea. The air was thick with the scent of sea salt and grilling herbs, and the vibrant colors of the dish mirrored the stunning sunset. It wasn’t just a meal; it was an experience – a perfect embodiment of summer. I knew then I needed to recreate this magic at home.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Servings: 6
- Dietary Type: Vegetarian
Ingredients
- ½ cup coarsely chopped fresh basil
- 3 tablespoons coarsely chopped fresh mint (plus thinly sliced mint for garnish)
- 1 garlic clove, coarsely chopped
- ½ cup extra-virgin olive oil (plus more for brushing)
- Kosher salt & freshly ground black pepper
- ¾ lb cherry tomatoes, on the vine
- 1 eight to nine ounce package halloumi cheese, cut across into 8 slices
- 6 small triangles thinly sliced watermelon, rind removed
Equipment Needed
- Blender
- Small Bowl
- Charcoal grill or gas grill
Instructions
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Prepare your grill. If using a charcoal grill, build a medium-hot fire. If using a gas grill, heat it to high. A well-heated grill is essential for achieving the perfect char on the halloumi and tomatoes.
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Make the Basil-Mint Oil: In a blender, combine the basil, 3 tablespoons of mint, and the garlic clove.
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With the blender running, slowly drizzle in ½ cup of the extra-virgin olive oil. Blend until smooth.
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Strain the puree through a fine-mesh sieve set over a small bowl. This step removes any solids, resulting in a silky, vibrant green oil. Press down on the solids in the sieve to extract all the flavorful oil. Season the oil generously with salt and pepper. Taste and adjust seasonings as needed.
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Prepare the ingredients for grilling. Brush the grill rack with oil to prevent sticking. This is crucial, especially for the halloumi.
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Drizzle 2 tablespoons of the basil-mint oil over the cherry tomatoes and halloumi cheese slices. Season both generously with salt and pepper. Ensure the tomatoes are well coated to prevent them from drying out on the grill.
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Grill the cherry tomatoes, turning occasionally, until they are charred and starting to burst. This usually takes about 4 minutes. Keep a close eye on them, as they can burn quickly. The bursting tomatoes release their sweet juices, adding a wonderful depth of flavor to the dish.
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Grill the halloumi cheese slices until they are nicely charred in spots and beginning to soften, about 45 seconds per side. Halloumi should develop beautiful grill marks without melting entirely.
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Assemble the dish. Arrange the thinly sliced watermelon on a platter.
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Top the watermelon with the grilled halloumi cheese and the grilled cherry tomatoes.
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Drizzle the remaining herb oil over the entire platter.
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Garnish with thinly sliced fresh mint.
Expert Tips & Tricks
- For a deeper smoky flavor, consider using wood chips like applewood or hickory when grilling with charcoal.
- If you don’t have a blender, you can finely chop the basil, mint, and garlic and whisk them together with the olive oil. The texture will be slightly different, but the flavor will still be delicious.
- To prevent the halloumi from sticking, make sure the grill is very hot and well-oiled.
- If you’re preparing this ahead of time, make the basil-mint oil and store it in the refrigerator. Grill the halloumi and tomatoes just before serving to ensure the best texture and flavor.
Serving & Storage Suggestions
This grilled halloumi and watermelon salad is best served immediately after grilling, while the halloumi is warm and the tomatoes are still juicy. It makes a fantastic appetizer, light lunch, or side dish. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The grilled halloumi may lose some of its crispness upon refrigeration, but it will still be flavorful. Reheat the halloumi gently in a skillet or microwave before serving. The basil-mint oil can be stored separately in the refrigerator for up to a week.
Nutritional Information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 348 kcal | 17% |
| Total Fat | 29g | 45% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 45mg | 15% |
| Sodium | 480mg | 20% |
| Total Carbohydrate | 11g | 4% |
| Dietary Fiber | 1g | 4% |
| Sugars | 9g | – |
| Protein | 12g | 24% |
Variations & Substitutions
- For a vegan option, substitute the halloumi with a firm, marinated tofu or a vegan grilling cheese alternative.
- Experiment with different herbs in the oil. Try adding parsley, cilantro, or even a pinch of chili flakes for a little heat.
- Use different types of tomatoes, such as heirloom tomatoes or grape tomatoes, for a variety of colors and flavors.
- Add a sprinkle of toasted pine nuts or slivered almonds for added crunch and texture.
- For a more substantial meal, serve the grilled halloumi and watermelon over a bed of arugula or spinach.
FAQs (Frequently Asked Questions)
Q: Can I use dried herbs instead of fresh herbs for the basil-mint oil?
A: Fresh herbs provide the best flavor and aroma, but you can substitute dried herbs. Use about 1 teaspoon of dried basil and 1 teaspoon of dried mint for every tablespoon of fresh herbs.
Q: Can I grill the halloumi and tomatoes indoors if I don’t have a grill?
A: Yes, you can use a grill pan or a cast-iron skillet on the stovetop to achieve similar results. Make sure the pan is very hot before adding the halloumi and tomatoes.
Q: How do I prevent the tomatoes from falling through the grill grates?
A: Use a grill basket or a piece of foil with holes poked in it to grill the tomatoes. You can also thread the tomatoes onto skewers for easier grilling.
Q: Can I make the basil-mint oil ahead of time?
A: Yes, the basil-mint oil can be made up to a week in advance and stored in an airtight container in the refrigerator.
Q: What is halloumi cheese?
A: Halloumi is a semi-hard, unripened brined cheese made from goat’s, sheep’s, or cow’s milk. It has a high melting point, which makes it ideal for grilling or frying.
Final Thoughts
This Grilled Halloumi with Watermelon and Basil-Mint Oil is more than just a recipe; it’s a celebration of summer flavors. The combination of salty, sweet, and herbaceous notes is simply irresistible. I encourage you to try this recipe and experience the magic for yourself. Feel free to experiment with different variations and substitutions to create your own unique version. And don’t forget to share your feedback and photos – I’d love to see what you create! Pair this delightful dish with a crisp glass of white wine or a refreshing sparkling water for the perfect summer meal. Bon appétit!