1/4 cup balsamic vinegar
1 tablespoon honey
1 8oz package of Halloumi cheese, sliced and cut into rectangles
1/4 watermelon, cut into rectangles
1/4 cup Kalamata olives, halved
Handful of mint leaves
1. In a small saucepan, whisk together balsamic vinegar and honey. Heat until mixture reaches a simmer and cook for 5-7 minutes, and until thickened. Transfer to a small bowl to cool.
2. Brush a hot grill rack with oil. Grill cheese until nicely charred in spots and beginning to melt, about 45 seconds per side.
3. Arrange salad, stacking and alternating between watermelon slice and cheese slice. Drizzle with balsamic vinegar/honey reduction, garnish with mint and a light sprinkling of sea salt. Note: My halloumi wasn't very salty--typically it tends to be pretty briny and salty. If yours is salty, I'd skip the sprinkling of sea salt.
Adapted from Bon Appetit