Pin it
Turn sweet watermelon into a fancy starter by topping it with salty feta. This cool plate is both tasty and eye-catching. Juicy melon with bold feta is that sort of combo that makes folks say wow at any get-together.
I whipped this up casually in my backyard last August, and everyone finished it before I blinked. Now whenever it’s hot out and I need to throw together something that stuns, this is my secret weapon.
Vibrant Ingredients
- Fresh basil: Tear up some basil to bring a nice herbal hit that works magic with the melon
- Balsamic glaze: Swirl some on top for that bright, tangy snap and a fancy look
- Extra virgin olive oil: Splash your best stuff for a rich, bold finish
- Pistachios: Crush up a few for nutty crunch and an earthy twist
- Feta cheese: Go with classic Greek for major salty flavor
- Watermelon: Pick a sweet, seedless melon with firm, brightly colored flesh
Easy Steps
- Build and finish:
- Lay the icy-cold watermelon slices on chilled plates, let them overlap a bit. Crumble your feta all over, then smash the pistachios and sprinkle them around. Tear over some fresh basil, pour a quick drizzle of olive oil, and give a spiral of balsamic glaze. Serve fast while everything’s nice and chilled.
- Chill for standout texture:
- Set the slices flat on a sheet with parchment and pop them in the freezer for 10 minutes. That’s just enough time to firm things up but not freeze hard. Don’t skip this — it’s what makes things feel restaurant-level.
- Slice up your watermelon:
- Grab a mandoline if you’ve got one and cut thin rounds or rectangles, as thin as you can. If you’re using a knife, just slice steadily for the slimmest pieces you can manage.
Pin it
The first time I put out this dish, my sister swore it came from a fancy spot in town. The game-changer is a few minutes in the freezer — that’s how you get a real carpaccio feel. Mix up different colors of watermelon if you want a showstopper look on the table.
Make-Ahead Tricks
Best to pull this together last minute, but you can prep ahead. Cut your melon up to 4 hours before and stash the slices between paper towels in a sealed box in the fridge. Smash your nuts and save in a little jar. At party time, build the plates in a flash.
Ways to Switch It Up
You can riff on this any way you like. Want a sharper kick? Thinly slice some red onion and toss it in. Try mint if basil’s not your thing, or dust with chili flakes for heat. Want it more filling? Add some prosciutto for a salty-sweet lunch vibe.
Swap Options
No feta? Ricotta salata or soft goat cheese keep it creamy and tangy. Pistachios gone? Use pine nuts or walnuts. Can’t find balsamic glaze? Simmer down regular balsamic with a spoon of honey till thick and sticky. Out of basil? Mint works too, just as cool and fresh.
Pin it
It’s a knockout for both looks and taste—makes any summer hangout feel extra special.
Frequently Asked Questions
- → What is carpaccio and how does it apply to watermelon?
Carpaccio usually means thin slices of raw meat or seafood, but here it just means super thin slices. Watermelon gets sliced so thin it’s almost see-through, then quickly chilled so it won’t fall apart. This makes each bite soft and cool.
- → What type of feta works best for this dish?
Your best bet is a good, solid feta—Greek or Bulgarian is tops, especially the sheep’s milk kind for bold, tangy taste. If you only have cow’s milk feta, that’s fine too. Main thing is it shouldn’t be too crumbly or too soft.
- → Can I prepare this dish in advance?
You can totally slice and freeze your watermelon a few hours early—just wait to pile on the toppings until you’re ready to eat. That way your feta stays creamy and your basil looks fresh. Serve right away for best texture.
- → What can I substitute for balsamic glaze?
If you don’t have the glaze, simmer regular balsamic vinegar down till syrupy. Or grab some honey and throw in a bit of lemon. Pomegranate molasses is delicious here too for a twist.
- → What are good side dishes to serve with watermelon carpaccio?
This light starter goes great with Mediterranean eats—try it next to grilled fish, chicken skewers, or pasta salad. It also fits right in on a summery mezze plate with pita, olives, and some hummus.
- → How do I get the watermelon slices ultra-thin?
A mandoline slicer is perfect for extra thin, even slices. If you don’t have one, grab your sharpest knife and slice slowly. Chilled watermelon is easier to cut extra thin, too.