Watermelon and Bocconcini Salad with Mint Dressing
Prep Time: 15 min
Cook Time: N/A
Total Time: 15 min
Servings: 4
RECIPE INGREDIENTS
- Salad:
- 4 cups chopped watermelon
- 1 tub (8 oz) bocconcini cheese, drained, halved
- 2 cups arugula
- 1/4 cup Kalamata olives
- 1/3 cup pomegranate seeds
- 2 tbsp toasted pine nuts
- Mint Dressing:
- 1/4 cup Filippo Berio Organic Extra Virgin Olive Oil
- 2 tbsp lemon juice
- 1 tbsp shallot, minced
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- Pinch cayenne pepper (optional)
- 1/3 cup finely chopped fresh mint
RECIPE DIRECTIONS
Mint Dressing:In small bowl, whisk together olive oil, lemon juice, shallot, lemon zest, salt, pepper, and cayenne (if using) until blended. Stir in mint.
Salad:On large serving platter, arrange watermelon, bocconcini, arugula and olives. Drizzle with Mint Dressing. Garnish fruit salad with pomegranate seeds and pine nuts.