Refresh your summer table with our Watermelon Carpaccio Salad, a stunning and delicious dish that showcases the sweet juiciness of watermelon in a new light.
Thinly sliced seedless watermelon forms the vibrant base of this salad, topped with a trio of crumbled feta, ricotta, and goat cheese for a creamy and tangy contrast. Toasted pine nuts add a delightful crunch, while fresh mint leaves and arugula bring a burst of herbal freshness.
Ideal for a light lunch or a unique side dish, our Watermelon Carpaccio Salad is sure to impress your guests and become a favorite summer recipe.
Cut the seedless watermelon into slices, removing the rind. Toast the pine nuts until lightly golden. Chop the fresh mint leaves. Slice the Kalamata olives
In a small bowl, combine the crumbled feta, ricotta, and goat cheese. Mix gently to combine. Arrange the watermelon wedges or slices on a serving plate. Along with the cucumber sprinkle chopped mint leaves, arugula , toasted pine nuts, and sliced Kalamata olives (if using) over the watermelon
In a small jar with a lid, combine the extra virgin olive oil, white balsamic vinegar, salt, and freshly ground black pepper. Close the lid tightly and shake vigorously until well combined. Sprinkle the combined cheeses evenly over the salad.
Just before serving, drizzle the prepared dressing evenly over the arranged salad on the plate. Serve the fancy Greek Melon Salad immediately, allowing guests to enjoy the layered presentation and combination of flavors.
