A thinly sliced watermelon frozen bed covered with crushed pistachios, feta cheese, fresh basil, olive oil, and balsamic glaze for an ultra-refreshing starter.
Watermelon is one of the most popular fruits for the hot summer season. More and more recipes are using it, for example, in salads, grilled on the BBQ, and even sandwiches with a cube of feta. So why not make it into a carpaccio? This Watermelon Carpaccio recipe uses a slightly frozen watermelon bottom, super thinly sliced and covered with crunchy pistachios, feta and basil, light olive oil, and balsamic glaze, the perfect sweet and salty appetizer!
Watermelon Fun Facts
Here are a few fun facts about this giant pink fruit:
- Did you know watermelon is ripe when a yellow spot appears on it? So next time you buy one, ensure it has this faded yellow spot.
- Watermelons are 92% water, making them a super hydrating fruit, perfect for the summer!
- The rind is edible; in some countries, people like to pickle, stir-fry, or add it to curry.
- In Japan, they grow square watermelons, which cost up to 200$.
- Watermelon originates from Northern Africa. Even the pharaohs went to their tombs with one to feed them on their way to their afterlife.
Chilling the Watermelon
First, bring out this mandoline to cut the thinnest slices of watermelon. Cheese graters often have a slicing part if you don’t own a mandoline. To get a refreshing bite, I’ve frozen the slices for just 10 minutes—just enough to make them slightly harder and chilly. But this step is optional.
Sweet and Salty
We all know “sweet and salty” is always an explosive mix! Famous combos are salted caramel, prosciutto and melon, honey and goat cheese, or even bacon and maple syrup. However, watermelon and feta cheese have become popular in recent years. So, this watermelon carpaccio is a new format for eating those two complementary ingredients but with an extra salty and crunchy touch of pistachios. Pistachios bring texture and a lovely contrasting colour to the dish.
Other Refreshing Summer Appetizers
Watermelon Carpaccio with Feta
Equipment
- mandoline
Ingredients
- 300 g watermelon
- 30 g feta cheese
- 10 pistachios
- 1 tsp extra-virgin olive oil
- 1 tsp balsamic glaze
- basil
Instructions
- Slice the watermelon with the mandoline into thin slices.
- Freeze for 10 minutes.
- Add the toppings of crushed pistachios, crumbled feta cheese, basil and a drizzle of olive oil and balsamic vinegar.
Video
Notes
Nutrition
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4 Comments
Such an easy, but delicious and refreshing appetizer to make. This is perfect for a BBQ summer party!
I couldn’t say better!
Carpaccio is one of those dishes I don’t eat often, so it’s really interesting how I can make it at home… Your recipe looks amazing!
This meat-less carpaccio is as good as the beef version!