Name: Watermelon Carpaccio
Yield: 4-6
Ingredients: 2 pounds peeled seedless watermelon, thinly sliced (about 3/8”); 1 tsp fine sea salt; 1 Tbsp 1764 blend; -; 1 cup feta cheese; ½ cup parsley leaves (or a mix of parsley and cilantro), roughly chopped; ½ cup olive oil; 2 Tbsp finely minced shallot; 2 Tbsp lemon juice; 1 lemon, cut into 8 wedges

Thinly sliced and marinated with our 1764 blend full of the flavors of rosé, this watermelon carpaccio makes a beautiful, sweet-savory salad. Marinating the seasoned, thin slices of watermelon removes excess moisture and gives them a delicately meaty texture ready to be gently bathed in olive oil.

Watermelon Carpaccio

Rated 3.5 stars by 12 readers

Author

Helen Park

Servings/Yield

4-6

Ingredients

2 pounds peeled seedless watermelon, thinly sliced (about 3/8”)
1 tsp fine sea salt
1 Tbsp 1764 blend
-
1 cup feta cheese
½ cup parsley leaves (or a mix of parsley and cilantro), roughly chopped
½ cup olive oil
2 Tbsp finely minced shallot
2 Tbsp lemon juice
1 lemon, cut into 8 wedges

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Directions

Mix the salt with the 1764 blend and season the slices of watermelon on all sides.
Transfer the seasoned slices to a container and leave to marinate refrigerated overnight.
The following day, remove the watermelon to a fine sieve or colander and allow the excess juice to drain well.
Into a bowl, roughly crumble the feta cheese and fold in the parsley, olive oil, shallot, and lemon juice.
Arrange a layer of drained, marinated watermelon on a serving platter.
Sprinkle some of the seasoned feta around the platter.
Add another layer of watermelon and alternated with more of the feta until completed.
Serve with fresh lemon wedges for a bright finish.