I remember this one afternoon when the sun was just beating down and I thought I might actually turn into a puddle on the sidewalk. I ended up at this beautiful garden party and someone handed me a plate of what looked like bright red stained glass. It was my first time trying watermelon this way and let me tell you my life changed. The cold fruit hit my tongue and then that salty feta came in and it was like a party in my mouth. I stood there ignoring everyone else just to finish the whole plate. It is the most refreshing thing you will ever eat and you can feel the hydration hitting your system immediately.

The Story Behind Watermelon Carpaccio with Feta-Basil-Pistachio!!

We are calling this a carpaccio because we are slicing the fruit super thin just like that fancy meat dish you see in high end restaurants. It is a total twist that makes a simple fruit salad look like high art. You get the sweetness from the melon and then the salty cheese and the earthy basil. It is all about that balance of sweet and salty and crunchy. It is sophisticated and light and you do not need any heavy ingredients to make it taste amazing. It is the perfect gourmet appetizer for when you want to impress people but you are secretly a bit of a mess in the kitchen.

Why You Should Try Watermelon Carpaccio with Feta-Basil-Pistachio!!

You have to try this because it keeps you so hydrated on a hot day. Watermelon is mostly water so it is basically a snack and a drink at the same time. The best part is that you do not have to turn on your oven or stove at all. It takes almost no time to put together and the colors are so bright they will make your table look incredible. It is a visual centerpiece that tastes as good as it looks and it is perfect for those warm days when you just cannot stand the heat of a kitchen.

Ingredients for Watermelon Carpaccio with Feta-Basil-Pistachio!!

Half of a small seedless watermelon chilled
100g of high quality feta cheese crumbled
A handful of fresh basil leaves torn or chiffonade
30g of roasted pistachios roughly chopped
Extra virgin olive oil for drizzling
Balsamic glaze
Flaky sea salt and freshly cracked black pepper

How to Make Watermelon Carpaccio with Feta-Basil-Pistachio!!

This whole thing is going to take you about fifteen minutes from start to finish. There is absolutely no cooking involved which is the best news ever. Just get your ingredients ready and let us go.

Preparing the Watermelon Base

Grab your watermelon and make sure it is really cold. You want to slice it as thin as you possibly can. I am talking almost translucent here. If you have a mandoline you should definitely use it but a very sharp chef knife works too. Just take your time and aim for those thin elegant sheets that mimic the look of traditional carpaccio. If they are too thick it still tastes good but it will not have that melt in your mouth feel we are going for.

Layering the Flavors

Now you want to take a large platter and arrange those watermelon slices in a single layer. Do not stack them too much because we want every piece to get some love from the toppings. First you are going to sprinkle that crumbled feta all over the top. Then follow it up with the chopped pistachios for that perfect crunch. Finally scatter your fresh basil leaves over everything. It starts looking like a painting at this point.

The Final Garnish

Right before you are ready to serve this to your friends you want to do the drizzle. Take your olive oil and your balsamic glaze and go to town with some pretty swirls. The very last thing you do is add the flaky sea salt and the black pepper. You have to do the salt last because if you do it too early the watermelon will start losing its water and get mushy. We want it crisp and perfect.

Expert Tips for Success

Here is a pro secret for you. Put your serving platter in the freezer for about ten minutes before you start assembling everything. It keeps the fruit extra crisp while you are eating. When you are at the store pick a watermelon that feels really heavy for its size because that means it is full of juice and sugar. Also if you take a minute to toast your pistachios in a dry pan they will taste way deeper and nuttier. It is a small step that makes a huge difference.

FAQ for Watermelon Carpaccio with Feta-Basil-Pistachio!!

Can I make this dish ahead of time? I really would not recommend it. Watermelon starts to lose its texture and gets pretty leaky once you slice it and add the salt. It is best to assemble it right when you want to eat it.
What can I use instead of pistachios? If you do not have pistachios you can totally use pumpkin seeds or some slivered almonds. You just want something that gives you that nice crunch to contrast with the soft melon.
Is there a vegan alternative for feta? You can use a tofu based feta or even an almond based version. Or you can just leave the cheese off and add a little extra flaky salt to keep that salty and sweet balance going.

Nutritional Facts

Calories: 145 kcal
Total Fat: 9g
Saturated Fat: 3g
Protein: 4g
Carbohydrates: 15g
Fiber: 2g
Sugar: 11g