Watermelon Carpaccio with Ricotta Salata

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 4 servings
Share This Recipe

Directions

  1. Trim off the rind of a baby seedless watermelon, then slice as thin as possible. Arrange on a platter, overlapping slightly. Whisk 2 tablespoons each white wine vinegar and olive oil with 1/2 teaspoon honey and 1/2 minced red jalapeño; drizzle on the watermelon and sprinkle with flaky sea salt. Let sit 20 minutes. Top with shaved ricotta salata and fresh mint.
Tomato and Watermelon Salad with Ginger Vinaigrette
PREMIUM
14m Easy 97%
CLASS
Sweet and Savory Cheese Dishes
PREMIUM
16m Intermediate 100%
CLASS
Watermelon Feta Salad
PREMIUM
14m Easy 100%
CLASS