Melon Carpaccio Recipe

Prepare the melon

Chill the melon until slightly cold (30–60 minutes). Cut the melon in half, remove seeds, then slice each half into quarters and peel. Using a very sharp knife or mandoline, slice the melon into very thin rounds (about 2–3 mm thick). Arrange the slices in a single overlapping layer on a large chilled serving platter or individual plates to form the carpaccio base.

Prepare the cucumber

Trim the cucumber ends. If the skin is waxy, peel in alternating strips or fully peel. Using a mandoline or sharp knife, slice cucumber into thin rounds (2 mm). Pat slices dry on paper towel to remove excess moisture. Scatter cucumber slices evenly over the melon or tuck them between melon slices for texture contrast.

Prepare the tomatoes

Halve the cocktail tomatoes lengthwise (or quarter if large). If using plum tomatoes, remove seeds and dice into 1 cm pieces. Lightly season the tomatoes with a pinch of sea salt and set aside to macerate for 5 minutes, then drain any excess liquid.

Add Serrano ham

Tear or fold the thin slices of 18-month Serrano ham into bite-sized pieces and gently drape them across the melon and cucumber layers, distributing evenly so each portion gets ham.

Make the dressing: in a small bowl whisk together the extra-virgin olive oil, fresh lemon juice, Aleppo pepper, sea salt, and cracked black pepper until emulsified. Taste and adjust seasoning — Aleppo should provide mild heat and fruitiness. If you prefer more acidity, add up to 1/2 teaspoon sherry vinegar or the optional aged balsamic.

Finish the carpaccio: Spoon the dressing evenly over the plated melon, cucumber, tomatoes, and ham. Use enough to lightly gloss the ingredients but not soak the melon (approximately all of the prepared dressing).

Garnish: Scatter microgreens or baby arugula over the top if using, and tear the parsley leaves and sprinkle across the dish for brightness. Finish with an additional light dusting of Aleppo pepper to taste and a small drizzle (about 1 tsp) of sherry vinegar or aged balsamic in a few spots for contrast.

Serve: Serve immediately while melon is cold. This dish is best served as a chilled starter and should be consumed within 1 hour for optimal texture.