Tomato carpaccio with mint and pomegranate sauce

2 servings

30 minutes

Tomato carpaccio with mint and pomegranate sauce is a refined and light Italian salad that combines the freshness of ripe Baku tomatoes, the rich acidity of pomegranate juice, and the velvety depth of balsamic cream. Its history begins with the classic carpaccio originally created for gourmets who appreciate subtle flavor nuances. Bright pomegranate seeds add texture and sweetness, while fresh mint refreshes the aftertaste, making the dish perfect for a summer dinner or festive aperitif. Carpaccio is served chilled and pairs well with white wine or light Italian appetizers. It is not just a salad but a true work of art that highlights the elegance of any table.

Energy value per serving

• Calories: 153.4
• Proteins: 1.2g
• Fats: 10.3g
• Carbohydrates: 13.5g

Ingredients

• Baku tomatoes: 300 g
• Pomegranate juice: 60 g
• Olive oil: 20 ml
• Balsamic cream: 20 g
• Ground black pepper: 2 g
• Mint: 2 g
• Pomegranate seeds: 10 g
• Sugar: to taste
• Salt: to taste

Cooking steps

1. Wash the tomatoes under running water and slice them into thin rings. Place them on a plate.

   Required ingredients:

   • Baku tomatoes: 300 g

2. Mix olive oil, pomegranate juice, balsamic cream, and ground black pepper. Taste it; you can add a little salt and sugar for balance.

   Required ingredients:

   • Olive oil: 20 ml
   • Pomegranate juice: 60 g
   • Balsamic cream: 20 g
   • Ground black pepper: 2 g
   • Sugar:  to taste
   • Salt:  to taste

3. Pour pomegranate sauce over the sliced tomatoes.

   Required ingredients:

   • Pomegranate juice: 60 g

4. Decorate with pomegranate seeds and fresh mint leaves.

   Required ingredients:

   • Pomegranate seeds: 10 g
   • Mint: 2 g

5. Enjoy your meal!