Watermelon Carpaccio with Pecorino Romano & Pistachios

A favorite dish adapted from my Italian summer travels. Watermelon carpaccio with shaved Pecorino Romano, crushed pistachio, arugula or microgreens, and EVOO (basil infused, if you have it). Add sliced fennel or top with fennel fronds. I've eaten this on repeat for the past few weeks since returning from the sweet little retreat center I toured on the coast of Tuscany. Like Italy, it never gets old. Add some jarred tuna in olive oil for extra protein.

ingredients

• For the carpaccio:

  • 1 small seedless watermelon (about 3-4 lbs)

  • 3-4 oz Pecorino Romano cheese

  • 1/2 cup shelled pistachios, roughly crushed

  • 2 cups fresh arugula or mixed microgreens

  • 3-4 tablespoons extra virgin olive oil (basil-infused preferred)

  • 1 small fennel bulb, thinly sliced (optional)

  • Fresh fennel fronds for garnish

  • Flaky sea salt and freshly cracked black pepper

  Optional protein addition:

  • 1 jar (5-6 oz) high-quality tuna in olive oil

method

Prepare the watermelon: Using a sharp knife, cut the watermelon into 1/4-inch thick rounds. Remove any seeds and arrange the slices on a large serving platter or individual plates.

1. Prepare the cheese: Using a vegetable peeler or cheese plane, shave the Pecorino Romano into thin curls. Set aside.

2. Crush the pistachios: Place pistachios in a small bowl and lightly crush with the back of a spoon or gently pulse in a food processor until you have a mix of small pieces and powder.

3. Assemble the dish: Shave the Pecorino over the watermelon slices. Sprinkle the crushed pistachios evenly across the plate. If using fennel, distribute the thin slices throughout. Top with arugula or microgreens.

4. Final touches: Drizzle generously with the basil-infused olive oil. Finish with a light sprinkle of flaky sea salt and freshly cracked pepper. Garnish with fennel fronds if available.

5. Add protein (optional): If desired, break the jarred tuna into chunks and distribute over the carpaccio just before serving.

Serving Notes

Serve immediately at room temperature for the best flavor contrast. This dish is perfect as an antipasti, light lunch, or refreshing starter for a summer dinner. The combination of temperatures, textures, and flavors creates a sophisticated yet simple dish that embodies the relaxed elegance of Italian coastal dining.

Buona estate & buon appetito!