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Grilled Halloumi and Watermelon Salad with Basil Vinaigrette

  • 20 min
  • Easy
  • 10
  • Balsamic vinegar, white -- 1/4 cup
  • Minor’s GreenLeaf Basil Pesto Gluten Free -- 1/2 cup
  • Garlic cloves, peeled -- 2 each
  • Olive oil -- 1/4 cup
  • Halloumi cheese, sliced -- 16 oz
  • Cherry tomatoes, on the vine -- 1 1/2 lbs
  • Onion, white, thinly sliced -- 1 each
  • Fennel, bulb, thinly sliced -- 1 each
  • Frisee -- 3 cups
  • Watermelon, rinds removed, sliced in rectangles or in balls -- 1 1/2 lbs
In a blender, combine the vinegar, basil pesto, and garlic. On low speed, add the olive oil and blend until fully combined. Set vinaigrette aside.
Grill the halloumi cheese and cherry tomatoes on a lightly oiled grill on medium low heat.
Toss the onion, fennel, and frisee in a medium bowl. Add pesto vinaigrette and toss. On a platter, arrange the frisee mixture. Top with the watermelon, grilled halloumi, and grilled cherry tomatoes.
Drizzle with remaining vinaigrette.
Serving Suggestions/Variations

Grill or sear the watermelon prior to plating. Drizzle the salad with pomegranate molasses and garnish with fresh mint.