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Thin slices of watermelon feta carpaccio are topped with crumbled feta, red onion, chopped pistachios, and fresh mint, all beautifully arranged on a white plate.
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Watermelon Feta Carpaccio

Thinly sliced watermelon topped with crumbled feta, crunchy pistachios, finely chopped red onion, and fresh mint.
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: light lunch, summer
Servings: 2 people

Equipment

  • wide vegetable peeler

Ingredients

  • 1/2 watermelon
  • 75 grams feta
  • 1/2 red onion
  • 1 tablespoon pistachios roasted, chopped
  • 1 tablespoon mint fresh, chopped
  • 2 tablespoons olive oil
  • pepper to taste

Instructions

  • Halve your watermelon.
  • Cut the sides off so you have an 8-10 cm wide piece of watermelon (3 inches).
  • Trim the peel off.
  • Slice the watermelon finely using either a wide vegetable peeler or a cheese slicer.
  • Place the watermelon slices on a platter. It’s fine if they overlap.
  • Top with crumbled feta, red onion, chopped pistachios, mint, olive oil, and pepper.
  • Serve.

Video

Nutrition

Calories: 594kcal | Carbohydrates: 90g | Protein: 13g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 33mg | Sodium: 441mg | Potassium: 1376mg | Fiber: 6g | Sugar: 71g | Vitamin A: 6682IU | Vitamin C: 94mg | Calcium: 280mg | Iron: 3mg