Grilled Halloumi and Watermelon Salad with Basil Vinaigrette



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 1/5 lbs


  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

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