Tomato carpaccio, a simple yet different way to serve tomatoes in a salad… tasty and light, perfect as a side dish but also as an appetizer, served in smaller portions. In this case, I seasoned the tomatoes with capers, anchovies, olives, and red onion, but the carpaccio can be enriched with mozzarella, feta, parmesan flakes, nuts or other ingredients you like. Beefsteak tomatoes are ideal for this recipe because they have a firm and meaty flesh with few seeds… just slice them thinly and evenly, then add the dressing!
Here are other tasty and quick recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Seasonality: Summer
- Energy 165.37 (Kcal)
- Carbohydrates 32.39 (g) of which sugars 7.07 (g)
- Proteins 2.98 (g)
- Fat 3.18 (g) of which saturated 0.48 (g)of which unsaturated 0.61 (g)
- Fibers 5.22 (g)
- Sodium 422.17 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 beefsteak tomatoes
- Half Tropea red onion
- 2 tablespoons Taggiasca olives (or green)
- 1 tablespoon capers
- 4 fillets anchovies in oil (to taste)
- basil
- extra virgin olive oil
- salt
- pepper
- oregano (to taste)
Tools
- Tray
- Cutting board
- Knife
Preparation
Wash the tomatoes, dry them and remove the stem end.
Clean the onion and cut it into thin rings.
Rinse the capers to remove excess salt (or vinegar), drain the olives and cut them into rings if they are large.
Pat the anchovies with paper towels and cut them into pieces.
Take your tomatoes, slice them into thin slices and arrange them on a tray, slightly overlapping.
Season them with a little salt, pepper, and a drizzle of extra virgin olive oil. If desired, you can sprinkle with a few drops of lemon or vinegar.
Distribute the onion, olives, capers, and anchovies on top. Finally, add some basil leaves and a handful of oregano, if you like.
The Mediterranean tomato carpaccio is ready, fresh, light, and delicious!
Tips and Notes
You can prepare the dish in advance and store it in the refrigerator, but do not add salt immediately, only before serving (the tomatoes would release too much water).
You can use other varieties of tomatoes, as long as they are firm and meaty. You can also mix different types, making the dish even more colorful and flavorful.
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