Vegan Watermelon Carpaccio
This stunning summer dish proves that plant-based eating can be genuinely showstopping — no substitutions, no compromises, just beautiful produce doing exactly what it does best. Thin-sliced watermelon fans across a platter like edible art, then gets drizzled with a bright lime and olive oil dressing that's balanced with just a touch of agave syrup. Fresh mint, torn basil, crisp cucumber, and slivers of red onion pile on top for layers of flavor and texture that feel far more sophisticated than the effort involved. A short chill in the fridge lets the dressing soak in slightly, so every bite is juicy, herby, and a little tangy all at once. Optional capers add a briny pop if you want to lean into that savory contrast, and a final pinch of flaky sea salt ties everything together right before it hits the table. It serves four and comes together almost entirely without cooking, making it the kind of dish you'll reach for on hot days when turning on the stove feels like a personal affront. Bring it to a backyard gathering and watch it disappear before anyone even asks what's in it.
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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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