This post may contain affiliate links. Please see our disclosure policy.
This hot honey watermelon carpaccio recipe is a showstopping summer salad that’s sweet, refreshing, spicy, and so easy to make! Enjoy it as a side dish or appetizer at your next barbecue or as a quick family dinner.
Fresh watermelon is one of my favorite foods, especially in the summer. I enjoy it all season long in recipes like my watermelon salsa and watermelon feta appetizer bites. However, this watermelon carpaccio salad is one recipe I come back to again and again.
The contrast of cold watermelon with creamy feta and spicy honey is pure magic. Even better, the dish comes together with minimal prep time and zero cooking, making it ideal for hot days when you just can’t be bothered to turn on the stove!
Hot Honey Watermelon Carpaccio Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
• Watermelon: The star of the show! For the best results, look for a dark green watermelon with a field spot. It should also feel heavy for its size and feel hollow when tapped.
• Feta: Use block feta or crumbled feta. The salty flavor balances the sweetness of the fruit nicely. I use plain feta, but flavored options are also tasty!
• Pistachios: I prefer roasted pistachios for extra depth.
• Basil leaves: This adds a bright pop of sweet, savory flavor that ties everything together.
• Hot honey: I use store-bought honey, but you can easily make your own by combining three tablespoons of plain honey with a teaspoon of chili flakes. Heat the mixture in a pot, stirring to combine.
How to Make Hot Honey Watermelon Carpaccio
1. Prep the watermelon. Slice your watermelon in half. Cut off the side and trim the peel. You will be left with an 8-10 centimeter (3-4 inch) chunk. Then, slice the melon with a vegetable peeler or a wide cheese slicer.
2. Assemble. Arrange the watermelon slices onto a platter, and sprinkle the remaining ingredients on top, adding as little or as much hot honey as you like. Enjoy!
Possible Variations
• Feta: Not a fan of feta? Try goat cheese, burrata, or fresh mozzarella. Or, opt for your favorite plant-based cheese to keep your watermelon carpaccio dairy-free!
• Pistachios: Use walnuts, chopped almonds, pecans, pepitas, or sunflower seeds instead.
• Basil: Swap the basil with fresh mint for a brighter taste.
• Citrus: Add a squeeze of lime juice, lemon juice, or orange juice for a pop of bright, fruity flavor.
FAQs
I don’t recommend storing this recipe once assembled. However, you can slice the watermelon and prepare the hot honey ahead of time. Store them in separate airtight containers. The watermelon will keep fresh in the fridge for up to 2-3 days, and the hot honey will keep for 1-2 weeks.
This recipe makes for a delicious snack, but I typically serve it as an appetizer or side dish with protein-rich main courses. Some of my favorite pairings include grilled chicken, shrimp, Greek salad wraps, and tortilla pockets.
More Delicious Watermelon Recipes
• Watermelon Salad with Mint Chimichurri
• Feta Watermelon Salad with Granola
• Watermelon and Halloumi Salad
• Watermelon Feta Chessboard Salad
Hot Honey Watermelon Carpaccio
Ingredients
- 5 slices watermelon, thinly cut
- 75 grams feta
- 2 tablespoons pistachios, roasted
- 10 basil leaves, fresh
- 2 tablespoons honey, hot
Instructions
- Halve your watermelon.
- Cut the side off so you leave an 8-10 cm piece of watermelon (3-4 inches).
- Trim the peel off.
- Now you can finely slice the watermelon using a wide vegetable peeler or a cheese slicer.
- Place the watermelon slices on a platter. It's fine if they overlap.
- Top with the remaining ingredients.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
