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.

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