Persimmon Carpaccio Salad (Italian Style)

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This elegant Persimmon Carpaccio Salad is a simple yet stunning Italian-inspired winter dish. If you love seasonal produce and beautiful plating, this recipe is going to be a favorite. Thinly shaved Fuyu persimmons create a vibrant, sweet base that pairs perfectly with peppery arugula, crisp shaved fennel, toasted walnuts, and salty Parmigiano. It’s light, fresh, and absolutely perfect for holiday gatherings, dinner parties, or as a bright starter to any Italian meal.

In Italy, carpaccio-style dishes are all about showcasing the beauty of the ingredients with minimal dressing—and persimmons shine beautifully prepared this way.

Things to know about this Persimmon Carpaccio Salad (Italian Style)

• Use Fuyu persimmons, not Hachiya—Fuyus are firm and perfect for shaving paper-thin.

• A mandoline gives the most even slices, but a very sharp knife works too.

• This dish is best served immediately after dressing so the persimmons stay crisp.

Variations

• Honey drizzle: Add a touch of honey if you prefer a sweeter profile.

• With prosciutto: Lay thin prosciutto slices over the persimmons for a sweet–salty bite.

• Citrus version: Add orange zest or a few citrus segments.

• Add burrata: For a creamier dish, serve with small pieces of burrata.

Storage

This salad is best enjoyed fresh.
If prepping ahead:

• Shave the persimmons up to 2 hours in advance and store covered in the refrigerator.

• Shave fennel and store in ice water for crispness.
  Dress only when ready to serve.

• Looking for More Seasonal Recipes?

  Browse some of my winter favorites:
  👉  Orecchiette with Italian Sausage and broccoli rabe
  👉 Creamy Italian Sausage Risotto
  👉 Braised cabbage wedges with pancetta

  Cozy, comforting, and full of Italian flavor.