Prep Time: 10 min.
This watermelon feta carpaccio with pistachios is sure to be your new favorite summer dish. It's sweet and savory, crunchy, and creamy all at once, and so easy to make.
Slicing the watermelon so thin means you get a taste of all the different flavors in one bite. And that's exactly what makes this my go-to recipe when it's too hot to cook.
Double or triple the quantities and serve the salad as an appetizer on one big platter or make individual servings for everyone (that way there's no fighting over the feta). It also makes a great side dish, served alongside grilled chicken, my bacon pasta salad, sausage pasta, burgers - you name it!
Ingredients You'll Need
Please be sure to scroll down to the recipe card below for the complete details!
• Watermelon - You want a heavy melon that sounds slightly hollow when tapped.
• Red onion - Chop the onion finely so it is not too overpowering. You can also soak it in cold water for 20 minutes for a milder taste.
• Feta - Use a good-quality block of feta for the best results.
• Pistachios - I use roasted and salted pistachios.
• Olive oil - Acts as a dressing and ties everything together.
• Black ground pepper - Add pepper to taste. You can add sea salt, but it's not necessary, given that the feta is already salty.
• Fresh mint - Mint complements the watermelon and adds a fresh, aromatic flavor.
How to Make Watermelon Feta Carpaccio
1. Prepare the watermelon. Cut off the sides and remove the peel.
2. Slice the watermelon. Use a cheese slicer, a sharp knife, or a mandolin to cut thin slices of watermelon.
3. Plate. Arrange the watermelon slices on a platter.
4. Add toppings. Top with feta, pistachio, red onion, mint, olive oil, and pepper.
Possible Variations
• Slices - If you don't have a wide vegetable peeler, use a sharp knife to cut thin slices. You can even use a crinkle cutter for a fun effect!
• Toppings - Try lime juice, pickled onions, chopped walnuts, macadamia or pecans, toasted pine nuts, pomegranate, capers, or hot honey.
• Cheese - Swap the feta for crumbled goat cheese, blue cheese, or grilled halloumi.
• Fruit - Use cantaloupe, Galia, honeydew, strawberries, or even dragonfruit for a different taste.
FAQs
Can I make the watermelon carpaccio recipe ahead of time?
You can slice the watermelon a few hours in advance and store it covered in the fridge until you are ready to assemble. Pat the watermelon dry to ensure it isn't soggy.
How long can I store leftovers?
Keep any leftovers in the fridge in a sealed glass container and enjoy within one day.
How do I serve the carpaccio?
You can plate this recipe individually as a refreshing starter or increase the quantities and serve the salad on one larger platter to share.
I don't have a cheese slicer. What do I do?
Use a sharp knife instead to cut thin slices. Alternatively, micro-dice the melon or use a melon baller.
Do I need to add the olive oil and pepper?
You can add both or omit as you prefer. I like how the olive oil ties all the flavors together, and the pepper gives it a bit of a kick.
What do I do with the watermelon leftovers?
Eat it as a snack (try it with a squeeze of lime juice) or chop it up and freeze it for smoothies.
Other Watermelon Recipes
• Watermelon Salad with Mint Chimichurri
Ingredients
- 1 half watermelon
- 75 grams feta
- 1 half red onion
- 1 tablespoon roasted pistachios (chopped)
- fresh mint leaves (to garnish)
- 2 tablespoons olive oil
- pinch of pepper
- wide vegetable peeler
Instructions
Serves 2.
1. Halve your watermelon.
2. Cut the sides off so you have an 8-10 cm wide piece of watermelon (3 inches).
3. Trim the peel off.
4. Slice the watermelon finely using either a wide vegetable peeler or a cheese slicer.
5. Place the watermelon slices on a platter. It’s fine if they overlap.
6. Top with crumbled feta, red onion, chopped pistachios, mint, olive oil, and pepper.
7. Serve.
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