For the Mint Basil Vinaigrette

• 1 shallot roughly chopped
• 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
• ½ cup tightly packed mint leaves stems removed
• 1 clove garlic
• ½ teaspoons red pepper flakes
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt

For the Salad

• 1 cantaloupe scooped into balls or cut into squares
• 1 honeydew scooped into balls or cut into squares
• 1 seedless watermelon scooped into balls or cut into squares
• 1 8- ounce package halloumi cheese cut into squares
• 2 teaspoons olive oil for frying
• Maldon sea salt
• freshly cracked black pepper