Servings
Font
Back
0 from 6 votes

Watermelon Carpaccio

This Watermelon Carpaccio is a Carpaccio recipe you need to make before the summer! Bright, fresh, sweet and so refreshing. Thinly sliced watermelon topped with a dill, feta, pistachio, balsamic, olive oil and lemon juice. 

Prep Time
15 mins
Servings: 6
Calories: 190 kcal
Course: Appetizer
Cuisine: Mediterranean , Italian

Ingredients

Watermelon
  • 1/2 watermelon cleaned and trimmed into a chunk
Carpaccio Topping
  • 2/3 cup pistachios
  • 2 Tablespoons Dill
  • 1/2 cup feta cheese
  • 1/2 lemon juice
  • 1 Tablespoon balsamic syrup
  • 1/3 cup extra virgin olive oil Mina Olive oil

Notes

  • Start with a bock of watermelon so you can end up with even slices.
  • Thinly slice your watermelon to a point where it's thin but not breaking apart. 
  • If you don't have watermelon, use any fruit you like!
  • Feel free to swap cheese, use goat or blue cheese --they pair so well with watermelon.
  • Make sure to have a topping that's well balanced in terms of salt, sweet, tang and herb.
  • You can pre slice the carpaccio and keep it stored, covered in the fridge for 3 days.
  • Similarly you can chop and prepare the toppings and store that for 3 days in the fridge as well.. 
  • Dress the carpaccio ONLY when you're ready to serve!
  • Store leftovers in the fridge and eat within 48 hours.
  • This is such an easy recipe which tastes like summer on a plate!