BHA & BHT Free Vegan Watermelon Carpaccio
Thin-sliced watermelon fanned across a platter and dressed with bright lime, fresh herbs, and a whisper of agave — this is summer entertaining at its most effortless. Every single ingredient here is whole and unprocessed, which means no synthetic preservatives like BHA or BHT hiding in packaged components or bottled dressings. The lime-and-olive-oil vinaigrette comes together in one small bowl, and the toppings — cucumber, red onion, mint, basil, and optional capers — are all fresh from the produce aisle, so you stay in complete control of what goes on the plate. A short chill in the fridge lets the dressing soak into the watermelon just enough to deepen the flavor without turning anything soggy. The result is juicy, herbaceous, and a little tangy, with flaky sea salt at the finish that makes every bite pop. It works beautifully as a starter, a light side, or the centerpiece of a warm-weather spread, and it comes together with almost no cooking at all.
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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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