Watermelon Carpaccio
Serves 2
10 mins prep
0 mins cook
10 mins total
What makes this "carpaccio" so special is taking a few extra moments to thinly slice or shave the watermelon, lay it out decoratively on a plate, and garnish with some fresh crumbled cheese, walnuts, herbs, and a drizzle of honey.
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How to cut the watermelon: The goal is to cut watermelon into 2 to 2.5-inch-thick rectangular shapes, and then slice those rectangles into thin strips OR use a vegetable peeler to peel the rectangles into thin strips.
Here's how I formed rectangular shapes, starting with a whole watermelon: I cut a small watermelon in half and only used one half for this recipe. You can also purchase 1/2 a small watermelon if you don't want to buy a whole one. I then placed the watermelon half on it's side and I cut off a piece from the bottom (rind) so that it lays flat on a cutting board. I laid the melon flat (rind side down) and cut the rest of the rind off of the watermelon. From here you should be able to cut out a 2 to 2.5-inch-thick rectangular shape out of this piece. I like to cut my piece as wide as my y-peeler is.
Note: we don't like to waste so you can eat any of the scraps or throw them into a smoothie or refreshing drink for the summer.
Using a knife or a vegetable peeler, cut or peel the watermelon into thin strips. Assemble the strips on a serving plate.
Add a drizzle of honey, crumble feta on top, add crushed walnuts and garnish with fresh mint. Enjoy!
