Tomato and Olive Carpaccio with Basil with Breme onion is a fresh and quick summer side dish to prepare: delicious and flavorful beefsteak tomatoes, Taggiasca olives, Breme onion, and fragrant basil. More than a recipe, it’s a simple idea to bring to the table the “usual” side dish. The Tomato and Olive Carpaccio with Basil is excellent to accompany meat, fish, or a tasty buffalo mozzarella, but it is also delicious on its own, enriched with Parmesan shavings and walnuts.
Not to be missed
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 beefsteak tomatoes
- as needed Breme onion (or red onion)
- 20 Taggiasca olives
- as needed Maldon salt
- 2 tablespoons extra virgin olive oil
- 3 leaves fresh basil
Tools
- 1 Bamboo Cutting Board
- 1 Knife
- 1 Serving Tray
Steps
Wash the tomatoes, dry them, and slice them thinly. Thinly slice the onion as well (adjust the amount according to your taste and how much you like onions). Transfer the vegetables to a serving tray, add the Taggiasca olives, season with extra virgin olive oil, Maldon salt, and basil torn with your hands. Serve immediately.
Notes
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To learn more about the Breme onion, you can check the notes at the end of the article HERE.
