Tomato Carpaccio is a fresh, light, and very colorful dish, perfect for summer as a side dish or, served in smaller portions, as an appetizer. It consists of very thin slices of tomatoes seasoned with extra virgin olive oil, salt, pepper, and a few fresh basil leaves.
You can add a drizzle of balsamic vinegar or some parmesan shavings to enrich it. In this case, I’ve added olives. The best tomatoes to prepare this dish are beefsteak or vine tomatoes, but you can use whichever you prefer. The important thing is to let the carpaccio rest in the fridge for 30 minutes so the tomatoes can absorb the flavor of the dressing.
It’s a simple but very tasty dish that highlights the sweetness and freshness of seasonal tomatoes. Ideal for a light appetizer or as a side dish to accompany meat or fish. Tomato carpaccio is also very versatile: you can personalize it by adding other aromatic herbs or a few arugula leaves!
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Ingredients
- 2 tomatoes
- 6 olives
- 2 leaves basil
- extra virgin olive oil
- salt
- pepper
Steps for Tomato Carpaccio
Preparing this dish is very simple: start by slicing the tomatoes very thinly, lightly salt them, and arrange the slices on the plate, without overlapping them too much.
Add the olives cut into rings, the basil, and season with the extra virgin olive oil. Finish the dish with a sprinkle of pepper and let it rest in the refrigerator for about 30 minutes.
