WATERMELON SALAD WITH GRILLED HALLOUMI

Can’t find halloumi at your store? Substitute

1 (12-oz) block of feta cheese.

In a small Mason jar, combine ¼ cup extra-virgin olive oil ,¼cup fresh lime juice (2–3 limes), 3 Tbsp honey, 1 Tbsp chopped fresh cilantro, 1 Tbsp chopped fresh mint, 2 tsp freshly ground black pepper ,1tsp kosher salt and 1 tsp minced garlic. Seal; shake 1 minute, until emulsified and smooth. Refrigerate up to 1 week.

Cut 2 (8-oz) pkgs halloumi cheese into ½-inch slices. Heat a cast-iron skillet over medium until hot but not smoking. Add just enough olive oil to coat bottom of pan. Add halloumi; sear both sides, flipping with tongs or a spatula, until medium golden brown, about 5 minutes total. Transfer to a cutting board.

In a large serving bowl, toss 6 cups seeded or seedless diced red watermelon; 2 pints heirloom cherry tomatoes in assorted colors, halved; 2 medium cucumbers, seeded and cut into thin half-moons; 1 medium red onion, thinly sliced crosswise; 1 red or green bell pepper, seeded and cut into thin strips; 1 large jalapeño pepper, seeded and cut into very thin strips; and 6 fresh basil leaves, stacked, rolled and cut into very thin ribbons until just incorporated. Cut grilled halloumi into small cubes; add to bowl. Toss with enough dressing to lightly coat. Serve immediately. Serves 8–10.

Visit Parade.com/noyes for the recipe for the Red Truck Bakery’s citrusy Atlantic Beach Pie.