There may be nothing better than a giant grilled burger, but some things come dangerously close. Like this backyard barbecue-ready side of grilled Halloumi. Gooey, hot, Halloumi cheese is a perfect match for a cooling herb oil, juicy watermelon, and charred cherry tomatoes. It's a staple at our cookouts every summer. Make it once, and we bet it will be at yours, too. Read the recipe, then check out this video and get the intel on how to prepare this dish from editor-in-chief Adam Rapoport. Grill on, friends. Grill on.
We love Halloumi, a sheep's cheese from Cypress, for its high melting point. This baby can be pan-fried, seared, and grilled—but it's not the only cheese that can take the heat. Other good grilling options for this recipe include Cotija, Kasseri, and Queso Panela.
This bright green marinade and dressing couldn't be easier to make: Just put fresh mint, basil, olive oil, garlic, salt, and pepper in a blender. Give it a whirr, then strain it through a sieve. Rapoport says it's like, "the best pesto you've ever smelled in your life," and he's right. Use a spoon or brush to drizzle oil all over the cheese and tomatoes, but be sure to save some for finishing the dish.
We like using cherry tomatoes on the vine for a prettier presentation. Mind the grates if you go vine-less. The tomatoes need to cook for about four minutes on a medium-hot grill, until charred and bursting in places. The cheese goes quick, so keep an eye on it—about 45 seconds per side is all you need. Go for the deep, dramatic grill marks on one side, then flip and remove before it melts.
Once you've plated your watermelon, cheese, and tomatoes, don't forget the big finish. Flaky sea salt, freshly-ground black pepper, and a shower of chopped or torn fresh herbs over the top will make the flavors pop and bring a light and bright note to this summer side. Serve immediately—nobody likes cold, congealed cheese.