Salad/Salad Dressings

Grilled Halloumi and Watermelon Salad with Basil Vinaigrette

  • 0:20 TIME
  • 10 portions

Preparation

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
Frisee3 cups

Watermelon, rinds removed, sliced in rectangles or in balls

1 1/5 lbs

 

Method

  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