Looking for a refreshing summer appetizer without turning on the stove? This melon carpaccio with feta and mint takes 15 minutes to prepare and is the perfect solution
When the summer heat hits, turning on the stove becomes almost unthinkable. That's why a melon and feta carpaccio is a brilliant idea for bringing freshness and elegance to the table in just 15 minutes.
- Melon (Cantaloupe) well ripe but firm 500 gr
- Feta 100 gr
- 1 bunch of fresh mint
- Toasted pine nuts or walnut kernels 40 g
- Extra virgin olive oil (EVO) 2 tablespoons
- Lemon juice the juice of about half a lemon
- Black pepper
- Sale
- Cut the melon in half and remove the seeds and ribs by scooping out the center with a spoon. Remove the outer rind and cut it: for a true carpaccio effect, thinly slice the flesh using a mandolin or a very sharp, smooth-bladed knife.
- Arrange the slices on a serving platter, overlapping them slightly in a radial pattern until the entire surface is covered. Crumble the feta directly on top of the melon using your hands, distributing it evenly to ensure the perfect balance of flavors in every bite.
- Toast the pine nuts in a pan for a few minutes until golden brown and arrange them on the plate. Alternatively, you can use chopped walnuts. Pour the extra virgin olive oil, lemon juice, salt, and a sprinkling of black pepper into a small bowl. Emulsify vigorously with a fork or whisk until the dressing is smooth and slightly thick.
- Drizzle the carpaccio with the freshly prepared emulsion and garnish with the washed and dried fresh mint leaves. Serve immediately to fully enjoy the freshness of the ingredients, or let it rest in the refrigerator for 10 minutes before serving.
Forget the usual pairing: this time we're playing with sweet and savory contrasts, creating a great vegetarian alternative to the classic melon and ham parcels.
The secret to a perfect summer appetizer is all in the cut. Wafer-thin slices of cantaloupe meet the bold flavor of Greek cheese and the refreshing, balsamic note of fresh mint.
If you love quick preparations that showcase raw ingredients, just like a good zucchini carpaccio, this recipe will win you over from the first bite.
To give a dish that extra touch, a crunchy touch is absolutely essential. All you need to do is learn how to toast pine nuts in a pan without burning them to complete the job flawlessly.
Quick, no-cook summer recipes are the perfect companion for your terrace dinners or impromptu aperitifs with friends.
And if the idea of fruit in savory dishes is now your seasonal passion, in the next few days you absolutely must try a fresh watermelon salad or a delicious melon salad.
But now grab your cutting board, sharpen your best knife, and let's discover together all the simple steps to make a truly irresistible fresh fruit carpaccio!
Doses & Ingredients
- Very low difficulty
- Very low cost
- Lemon juice the juice of about half a lemon - to taste
- Black pepper to taste
- Sale q.b.
