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A hand holding a spoon with watermelon carpaccio showing how to serve it

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. 

Course Appetizer, sides
Cuisine Italian, Mediterranean
Keyword Carpaccio, carpaccio recipe, carpaccio recipes, how to make carpaccio, Watermelon, watermelon carpaccio, watermelon recipe, watermelon recipes
Prep Time 15 minutes
Servings 6
Calories 190 kcal
Author Mahy

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

Instructions

  1. Clean the watermelon and have it on a wooden board. Make sure the watermelon is cut into a block so it creates even slices.

    A block of watermelon on a wooden board and a sharp knife around it

  2. Slice the watermelon into thin slices that are not too think where the slices fall apart, and yet not too thick where the watermelon juice comes flowing with each bite.

    A hand holding a thinly sliced watermelon showing how to make carpaccio slices

  3. Repeat the slicing process until al the watermelon is done.

    Finished slices of a block of watermelon on a wooden board

  4. To make the topping, use a cutting board and chop the pistachio and dill coarsely.

    The pistachios and dill are chopped finely first on a cutting board

  5. At that point add in the feta and continue chopping until the mixture is al the same size--about pea size bits.

    a block of feta placed over the chopped pistachio and dill and a hand holding a knife to chop the feta too

  6. Add all the chopped toppings in to a bowl and then season by adding all the remaining ingredients and mix well.

    The carpaccio ingredients are placed in a bowl along with olive oil, balsamic and a hand holding half a lemon squeezing the lemon juice in

  7. Carefully dollop the carpaccio topping over the sliced watermelon making sure to cover the entire surface.

    The watermelon slices placed on a wooden plate and a hand spooning some of the carpaccio topping with a spoon over the watermelon slices

  8. Squirt extra lemon juice on top and scatter more fresh dill if you like, and then serve and enjoy right away!

    A spoon taking a chunk serving of watermelon carpaccio with the topping and everything showing close up details

Recipe Notes

Carpaccio Tips

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

This is such an easy recipe which tastes like summer on a plate!

Nutrition Facts
Watermelon Carpaccio
Amount Per Serving
Calories 190 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 2mg1%
Sodium 147mg6%
Potassium 572mg16%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 25g28%
Protein 7g14%
Vitamin A 2254IU45%
Vitamin C 32mg39%
Calcium 103mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.