Watermelon and Bocconcini Salad

Categories: Sides & Salads

Serves: 4 Preparation time: 15



  • 600g watermelon, cubed
  • 200g Bocconcini balls or chopped mozarella
  • 100g rocket leaves
  • 100g black, pitted olives
  • 50g pomegranate seeds
  • 2 tbsp pine nuts, toasted
  • 60ml Filippo Berio Organic Extra Virgin Olive Oil
  • 2 tbsp lemon juice
  • 1 small shallot
  • Lemon zest of 1 lemon
  • 1x 28g pack of fresh mint, finely chopped
  • 1 x small pinch of cayenne


  1. In a small bowl, whisk together olive oil, lemon juice, shallot, lemon zest, salt, pepper, and cayenne (if using) until blended. Stir in mint.
  2. On large serving platter, arrange watermelon, mozzarella, rocket and olives. Drizzle with Mint Dressing.
  3. Garnish the salad with pomegranate seeds and pine nuts.

Cook with:

Organic Extra Virgin Olive Oil

Filippo Berio Organic has all the characteristics of our traditional Extra Virgin Olive Oil, certified to strict ICEA organic standards. With a rich, fruity flavour, it is perfect for dipping or marinating.

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