Grilled Halloumi and Watermelon Salad with Basil Vinaigrette

Name: Grilled Halloumi and Watermelon Salad with Basil Vinaigrette
Total time: 20 s
Yield: 10
Ingredients: 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

Preparation time
20 min
Difficulty Easy
Number of servings
10

Ingredients

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

Preparation

1

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.
2

Grill the halloumi cheese and cherry tomatoes on a lightly oiled grill on medium low heat.
3

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.
4

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.

Components

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