Summer Melon Carpaccio with Julia Sherman and Sara
A Note From feedfeed

Watch Julia Sherman, from @saladforpresident, and food editor Sara make the easiest, most refreshing cantaloupe carpaccio!


  • 1 (2¼- to 2½-pound) melon, such as cantaloupe, muskmelon, or Crenshaw
  • 3 tablespoons high-quality extra-virgin olive oil
  • 25 fresh sage leaves, stemmed and thinly sliced
  • Flaky salt, to taste


  • Step 1

    Cut the melon in half and remove the seeds. Cut into quarters and cut off the skin. Cut into long, very thin strips on a mandolin. Pile onto a serving platter, curling the melon onto itself, twisting it to achieve volume.

  • Step 2

    Put the oil in a small frying pan and set over medium-high heat. When the oil is hot, add the sage and cook for 30 to 60 seconds. Spoon the sage evenly over the melon and drizzle the oil on top.

  • Step 3

    Season generously with salt and serve.