Watermelon Carpaccio

Author

Helen Park

Servings

4-6

Category

Side dish

Appetizer

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

Directions

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