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Watermelon & EVOO — 3 Simply Perfect Summer Pairings

Watermelon & EVOO — 3 Simply Perfect Summer Pairings

Dressed up with a drizzle of delicious extra virgin olive oil, this hydrating fruit transforms into a superfood combo that helps your body weather the summer heat.

Give these simple, mouthwatering recipes a spin for a new take on summer’s favorite refresher!

Sweet & Savory Watermelon Salad

Cooling cucumber and refreshing watermelon make the ultimate summer salad! A splash of lime lends a bit of tartness and brings out the fresh flavors of mint and basil, while verdant EVOO and salty feta add savory balance and depth.


- 1 seedless watermelon, chilled

- 4 cucumbers, chopped

- 1/4 cup Bellucci Extra Virgin Olive Oil

- 3 limes, juiced

- 1 tsp salt

- 1 tsp black pepper

- 1 8oz package of crumbled feta

- Fresh mint leaves, torn or chopped

- Fresh basil, torn or chopped


Cut the watermelon into bite-size chunks (discarding the rind), and use a colander or sieve to drain excess liquid. Use a large salad bowl to combine watermelon and cucumber. Use a separate bowl to combine the lime juice, EVOO, salt, and pepper, and whisk briskly. Drizzle this mixture into the salad bowl, tossing gently to coat. Top with feta, mint, and basil—and serve fresh!

Grilled Watermelon and Haloumi

The grill’s heat adds a meaty texture and smoky flavor to everyone’s favorite summer fruit, while highlighting its natural sweetness. A quick honey marinade helps caramelize the exterior, while topping with rich halloumi makes these delectable nibbles a real mouthful.


- 1 seedless watermelon, chilled

- 2 limes, zested and juiced

- 1/2 cup honey

- 4 tbsp. Bellucci Extra Virgin Olive Oil

- 2 8oz packages halloumi, chilled

- Fresh mint, torn

- Flaky sea salt


Preheat the grill to medium heat. Slice the watermelon into 1” wedges and set aside. Using a large knife, cut each block of halloumi into 8 slices (they should be close to 1” thick). Use a bowl to combine lime juice, zest, honey, and EVOO, and whisk briskly. Brush watermelon wedges with honey marinade, and place on grill. Repeat with halloumi slices, placing over indirect heat. Cook until grill marks form and fruit/cheese soften slightly (about 2 minutes per side). Place grilled watermelon on a platter, topping each piece with one slice of grilled halloumi. Drizzle lightly with remaining marinade, if desired. Then sprinkle with mint leaves and flaky sea salt to taste. Serve warm for best flavor and texture.

Watermelon Prosciutto Bites

These bold hors d'oeuvres pair watermelon’s natural sweetness with salty prosciutto and tangy chevre, creating a tasty, well-balanced bite sure to please even the most persnickety eater.


- 1 seedless watermelon, chilled

- 8oz sliced prosciutto, cut into 1-inch strips

- 8oz goat chevre, chilled

- 4 tbsp. Bellucci Extra Virgin Olive Oil

- 2 tbsp lime or lemon juice

- Freshly ground black pepper

- Lime wedges (for optional garnish)


Chop watermelon into bite-sized chunks. Spear each chunk with a cocktail pick or toothpick. Use a piece of thread or unflavored dental floss to slice chevre into small rounds. Pinch each round of chevre with a strip of prosciutto, wrap, and spear below fruit. Arrange picks onto serving platters, and set aside. Combine EVOO and citrus juice in a small bowl, and whisk. Drizzle the dressing over the plated picks, then sprinkle with freshly ground pepper, to taste. Serve garnished with lime wedges, if desired.

We hope you and your guests enjoy these perfect summer pairings! For more delightful recipes, tips, and hints—Pour More!

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