Beef Carpaccio with Cherry Tomatoes and Arugula is a light, quick, and easy-to-prepare dish, perfect as a main course or an appetizer. It requires no cooking, making it ideal for these hot days when I prefer to avoid turning on the stove. I try to serve cold or no-cook dishes to enjoy something fresh and simple.
This recipe is made in a flash: just lay thin slices of raw meat and season them with lemon juice, extra virgin olive oil, cherry tomatoes, and some arugula leaves. The most well-known recipe with this cut of meat is Beef Carpaccio with Arugula and Grana, but this version is also perfect for a casual and quick dinner, perhaps accompanied by a mixed salad.
For this preparation, I used thin slices of beef for carpaccio.
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- Difficulty: Very Easy
- Cost: Economical
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7 oz thinly sliced beef (for carpaccio)
- 6 cherry tomatoes
- A few leaves arugula
- A few drops lemon juice
- extra virgin olive oil
- salt
- pepper
Steps for Beef Carpaccio with Cherry Tomatoes and Arugula
Arrange the carpaccio slices on a rather large plate, trying not to overlap them too much, then add a bit of lemon juice.
Wash the cherry tomatoes, cut them into quarters, and place them on top of the meat, then add the arugula and season with oil, salt, and pepper. Serve the beef carpaccio immediately.
FAQ
Can I use only beef meat?
You can also use veal for this dish.
