Rye Free Vegan Watermelon Carpaccio

Total time35 min

Prep time20 min

Cook time0 min

This stunning platter is summer entertaining at its most effortless — jewel-bright watermelon fanned out in overlapping layers, draped in a zippy lime and agave dressing, and scattered with fresh herbs, cucumber, and a whisper of red onion. The whole thing comes together with nothing more than a sharp knife, a whisk, and a little patience while it chills in the fridge. A short rest lets the citrusy dressing soak into the fruit just enough to deepen every bite without turning anything soggy. Capers are optional, but if you're a fan of that briny pop against sweet watermelon, don't skip them. The finishing touch of flaky sea salt right before serving pulls the entire dish into focus in a way that feels almost restaurant-worthy. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it's simply fresh produce and pantry staples doing exactly what they do best. Bring this to a backyard gathering and watch it disappear before the main course even hits the table.

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Ingredients

4 servings

1 small seedless watermelon (about 5–6 lb), rind removed

For the dressing

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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