It’s a perfect summertime salad…fruity and light, but with a delicious grilled cheese! 7’s Amanda Grace has tonight’s Dish.
The Dish: Watermelon and halloumi salad
The Restaurant: Herban Table
The Chef: Julie Dryer and Diana Saravelas
— 1/2 cup coarsely chopped fresh basil
— 3 tablespoons coarsely chopped fresh mint plus thinly sliced mint for garnish
— 1 garlic clove, coarsely chopped
— 1/2 cup extra-virgin olive oil plus more for brushing
— Kosher salt and freshly ground black pepper
— 3/4 pound cherry tomatoes
— 1 8-9-ounce package Halloumi cheese, cut crosswise into 8 slices
— 6 small triangles thinly sliced watermelon, rind removed
Method of Preparation:
— Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. (In our case we’re using a grill pan)
— Purée basil, 3 tablespoons mint, and garlic in a blender. With machine running, add 1/2 cup oil.
— You can strain over a small bowl; strain, pressing on solids, I like it more rustic. Season with salt and pepper.
— Brush grill rack/pan with oil. Drizzle oil over cheese; season with salt and pepper. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.
— Arrange melon on a platter. Top tomatoes, top with grilled Halloumi cheese. Drizzle herb oil over; garnish with sliced mint.