Watermelon and Bocconcini Salad with Mint Dressing

Prep Time: 15 min
Cook Time: N/A
Total Time: 15 min
Servings: 4
  • 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
    • 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.



    30 Mins or Less

    Ingredient: Fruit

    Cooking Method: No Cook

    World Cuisine: Greek

    Product: Organic

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