½ cup coarsely chopped fresh basil
3 tablespoons coarsely chopped fresh mint, plus thinly sliced mint for garnish
1 garlic clove, coarsely chopped
½ cup extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
12 ounces cherry tomatoes on the vine
1 package (8-9 ounces) Halloumi cheese, cut crosswise into 8 slices
6 small triangles thinly sliced watermelon, rind removed
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.
Purée basil, chopped mint, and garlic in a blender. With machine running, add ½ cup oil. Set a strainer over a small bowl; strain, pressing on solids. Season to taste with salt and pepper.
Brush grill grate with oil. Drizzle 2 tablespoons basil-mint oil over tomatoes and cheese; season with salt and pepper. Grill tomatoes, turning occasionally, until charred and bursting, about 4 minutes. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.
Arrange watermelon on a platter. Top with cheese and tomatoes. Drizzle remaining herb oil over; garnish with sliced mint.
Cook's note: Halloumi is available at some supermarkets and at specialty foods stores and natural foods stores.
"The Grilling Book: The Definitive Guide from Bon Appétit" edited by Adam Rapoport (2013 Andrews McMeel)