2 cupsseedless watermelonpeeled and cut into 2" triangles or cubes
1cuplong English cucumbersliced
1cupcherry tomatoeshalved
8ozhalloumisliced ½" thick
freshly ground black pepper
1cupbasil leaveschopped, if large
Instructions
In a small bowl, whisk together lemon juice, olive oil, honey and red pepper flakes
On a platter, gently toss watermelon, cucumbers, and cherry tomatoes
Heat grill on high
Brush halloumi slices with olive oil on both sides
Grill halloumi slices until browned, about 2 minutes per side
Slice grilled halloumi into 2" triangles or cubes
Arrange halloumi over the watermelon, cucumbers, and tomatoes
Drizzle dressing over the salad
Sprinkle with black pepper
Scatter with basil leaves
Serve immediately
Notes
You can substitute mint for the basil leaves, or use a combination of both. When grilling halloumi, watch carefully, it browns quickly and can easily burnHaving everything ready when the halloumi comes off the grill ensures that it's still warm when served. To pan-fry halloumi instead of grilling, heat a skillet over high heat and fry oiled halloumi 1-2 minutes each side, or until browned