Artificial Food Coloring Free Vegan Watermelon Carpaccio
This stunning platter is summer entertaining at its most effortless — jewel-bright watermelon fanned across a serving dish, layered with cool cucumber, paper-thin red onion, and a shower of fresh mint and basil. Every single ingredient here is exactly what it says it is: whole fruit, fresh herbs, olive oil, lime juice, and a touch of agave. There are no dyes, no synthetic colorings, no mystery additives — just the kind of vivid, natural color that only real food can pull off. The lime-agave dressing ties everything together with a bright, lightly sweet tang that makes the watermelon taste even more like itself. A short chill in the fridge lets the dressing soak in just enough to deepen the flavors without wilting the herbs. Finishing with flaky sea salt right before serving is a small step that makes a genuinely noticeable difference. It's the kind of dish that looks like you spent hours on it but comes together with nothing more than a sharp knife and a good platter.
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Learn more →Ingredients
4 servings
- 1 small seedless watermelon (about 5–6 lb), rind removed
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp agave syrup
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
For the topping
- ½ english cucumber, very thinly sliced
- ¼ small red onion, very thinly sliced
- ¼ cup fresh mint leaves
- 2 tbsp fresh basil leaves, torn
- 1 tbsp capers, drained (optional)
For serving
- flaky sea salt, for finishing
- lime wedges, for serving
Instructions
- 1
Stand the watermelon half cut-side down on the cutting board. Using a sharp chef's knife, slice the flesh into rounds about 1/4 inch (6 mm) thick, then cut each round into half-moons or leave whole if small enough to fan attractively on the platter.
- 2
Arrange the watermelon slices in overlapping, slightly fanned layers across a large serving platter, covering the surface evenly.
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