Tomato Carpaccio
2 servings
10 minutes
Tomato carpaccio is a light, elegant appetizer inspired by Italian cuisine. Traditionally, carpaccio is made from raw meat or fish, but this version offers a plant-based interpretation featuring juicy 'beef heart' tomatoes. The thinnest, almost transparent slices of tomatoes complemented by sweet red onion and fresh oregano leaves create a harmonious balance of flavors: sweetness, a hint of acidity, and spicy herbal notes. Extra virgin olive oil adds richness to the dish and reveals depth of flavors. This dish is perfect as a light appetizer for a summer dinner or an elegant side to main courses. The simplicity of preparation combines with the sophistication of taste, making tomato carpaccio a versatile and elegant addition to any table.
1
The most important thing in this recipe is very thinly slicing the tomatoes, which can only be achieved with a very sharp knife.
2
We slice the tomatoes very thinly into translucent circles. If you don't have a very sharp knife, you can try using a bread knife. It won't tear the soft tomato.
- Oxheart (beefsteak) tomatoes: 2 pieces
3
We place the tomatoes on a plate and top them with thinly sliced red Crimean onion.
- Sweet red onion: 0.5 piece
4
Drizzle with olive oil and sprinkle with oregano leaves (you can substitute with mint, basil, or cilantro to your taste).
- Extra virgin olive oil: 2 tablespoons
- Fresh oregano leaves: 1 tablespoon
- Coarse salt: to taste
