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.
1
Wash the tomatoes under running water and slice them into thin rings. Place them on a plate.
- 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.
- Olive oil: 20 ml
- Pomegranate juice: 60 g
- Balsamic glaze (crema): 20 g
- Ground black pepper: 2 g
- Sugar: to taste
- Salt: to taste
3
Pour pomegranate sauce over the sliced tomatoes.
- Pomegranate juice: 60 g
4
Decorate with pomegranate seeds and fresh mint leaves.
- Pomegranate seeds (arils): 10 g
- Mint: 2 g
5
Enjoy your meal!
