Grilled Halloumi with Watermelon and Basil-Mint Oil

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.

Serves four.

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)