Delicate slices of melon and cucumber meet creamy feta, bright citrus, and a crunch of pistachio.
A light, cooling starter with bold contrast and minimalist beauty.
Ingredients
For the Whipped Feta Base:
150 g feta cheese 🧀
80 g Greek yogurt or cream cheese
1 tbsp olive oil
Zest of ½ lime 🍋
Black pepper, to taste
For the Carpaccio Layers:
½ small cantaloupe, very thinly sliced (use a mandoline) 🍈
½ small honeydew melon, very thinly sliced 🍈
½ cucumber, peeled and thinly sliced 🥒
For the Mint-Lime Drizzle:
2 tbsp olive oil
Juice of ½ lime
1 tsp honey (optional) 🍯
Handful of fresh mint, finely chopped 🌿
Salt to taste
Toppings:
1 tbsp crushed pistachios 🌰
Extra mint leaves, lime zest
Instructions
Before plating:
Imagine a cool, elegant mosaic of orange, green, and translucent white slices gliding over velvety feta cream—each bite refreshing, savory, and crisp.
Make the Whipped Feta
In a food processor, blend feta, yogurt, olive oil, and lime zest until silky smooth. Season with black pepper. Spread a thin, even layer over a large flat serving plate or platter. Chill while prepping the toppings.
Slice the Melon & Cucumber
Using a mandoline or sharp knife, shave the cantaloupe, honeydew, and cucumber into paper-thin rounds or half-moons. Keep slices as uniform as possible.
Make the Drizzle
In a small bowl, whisk olive oil, lime juice, chopped mint, and honey (if using). Season lightly with salt.
Assemble the Carpaccio
Arrange the melon and cucumber slices over the whipped feta in a slightly overlapping circular pattern, alternating colors for visual effect.
Finish & Serve
Drizzle the mint-lime dressing over the top. Sprinkle with crushed pistachios, fresh mint leaves, and a bit of lime zest. Serve immediately.
Recipe Details
Prep Time: 25 minutes
Cook Time: None
Servings: 4
Difficulty: Easy
Why You’ll Love It
It’s light, cooling, and beautifully layered—with the surprise of whipped feta underneath.
Perfect for hot days, elegant brunches, or as a conversation-starting appetizer.