Seed Oil Free Vegan Watermelon Carpaccio
Watermelon carpaccio is one of those dishes that looks like it came from a restaurant kitchen but comes together with almost no effort at all. Thin, jewel-bright slices of watermelon are fanned across a platter and dressed with a bright lime and olive oil vinaigrette that soaks in just enough to make every bite sing. Extra-virgin olive oil is the only fat here, which means there are no industrial seed oils hiding in the dressing — just clean, fruity flavor that actually complements the fruit instead of competing with it. Cucumber ribbons, paper-thin red onion, fresh mint, and torn basil pile on top for layers of texture and herby freshness, with optional capers adding a briny little punch if you're into that. A short chill in the fridge lets everything meld together before a final flurry of flaky sea salt and a squeeze of lime bring it all home. It's the kind of dish that disappears fast at a summer gathering, and nobody will believe how simple it was to pull off.
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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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