For the Sauce: Pour oil and vinegar in bottom of blender carafe. Add basil, mint, scallions, salt and several grinds of pepper. Blend on high until smooth and combined. Sauce is ready to use and can also be refrigerated overnight in an airtight container.
For the Salad: Arrange the melon slices alternately (if using both) and attractively on a rimmed platter. Heat a grill pan or have your wood or propane-fired grill on a medium heat (see Tips). Brush the halloumi generously with olive oil on both sides and grill for about 2 minutes on each side, or until you get nice grill marks and the interior of the cheese has softened. Transfer to platter, placing on top of melons. Lightly season with salt and peppr.
Drizzle sauce over all - you will probably use about three-quarters of it (reserve extra sauce for sautéing tofu, chicken or shrimp or to dress another salad). Serve immediately.
I often make this inside, with a grill pan. If, and only if I have the outdoor grill going, then I will grill the halloumi outside. In my opinion it would be a lot to ask to have you light a fire just for grilling some cheese! But that’s up to you…
Learn from my mistakes. I tried to make this ahead for a party and attempted to gently re-warm the cheese. Didn’t work. The cheese remained firm and “seized” in an odd way. Grill the cheese right before you are ready to serve this dish. The sauce, however, can be made the day before, so you can take advantage of that.
Grilled Halloumi & Melon Salad
Amount Per Serving
Calories 307Calories from Fat 207
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.