Tomato carpaccio is a refined summer starter made with paper-thin slices of ripe tomatoes, dressed with fragrant olive oil and balsamic, then finished with capers, basil, and curls of Parmesan. It comes together in 15 minutes and tastes especially refreshing on a warm day.
Ingredients
- Ripe tomatoes — 4 (about 600g (21 oz))
- Extra virgin olive oil — 3 tbsp
- Balsamic vinegar — 2 tsp
- Capers — 1 tbsp
- Fresh basil — 10g (leaves)
- Red onion — 1/2, thinly sliced into half-moons
- Parmesan — 30g (1 oz), shaved
- Sea salt — 1/2 tsp, or to taste
- Ground black pepper — 1/4 tsp
- Lemon zest — 1/2 tsp (optional)
- Garlic — 1 clove (optional, for scenting the plate)
Step-by-Step Recipe
- If using garlic, cut the clove in half and lightly rub the serving platter with it to add a subtle aromatic note.
- Slice the onion as thinly as possible and soak it in very cold water for 5 minutes, then pat dry — this softens its bite.
- Slice the tomatoes into the thinnest possible rounds with a sharp knife or mandoline.
- Arrange the tomato slices on the platter in overlapping layers, covering the entire surface.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and lemon zest. Taste and adjust the acidity and seasoning if needed.
- Drizzle the dressing over the tomatoes, then evenly scatter over the capers and thin red onion slices.
- Add the Parmesan shavings and basil leaves, tearing the leaves lightly with your hands.
- Let the carpaccio rest for 5–10 minutes at room temperature so the flavors can open up.
- Serve immediately with crusty baguette or crackers.
Nutritional Value
| Nutritional value (per serving) | Amount |
|---|---|
| Calories | 130 kcal |
| Protein | 4 g |
| Fat | 9 g |
| Carbohydrates | 9 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 420 mg |
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Tips and Variations
- Tomatoes: Choose meaty, sweet varieties such as beefsteak, heirloom, or pink tomatoes. The riper they are, the better the result.
- Acidity: If your tomatoes are very sweet, add another 1 tsp of balsamic or a little lemon juice.
- Vegan version: Replace the Parmesan with toasted pine nuts or nutritional yeast.
- Cheese variations: Pecorino, ricotta salata, or torn burrata all work beautifully in place of Parmesan.
- Crunch: Add some focaccia crumbs or toasted garlic baguette crumbs.
- Spicy note: A pinch of chili flakes or a drizzle of chili oil.
- Make ahead: Slice and arrange the tomatoes up to 2–3 hours in advance, cover, and refrigerate; add the dressing and toppings just before serving.
What to Serve With It
- Crusty baguette, focaccia, or grissini
- A chilled white wine or a spritz
- Roasted fish, grilled chicken breast, prosciutto
Frequently Asked Questions
- What tomatoes work best?
Choose meaty, fragrant, ripe tomatoes — beefsteak, heirloom, or pink varieties. Thin slicing is key for the most delicate texture. - Can I make it without balsamic vinegar?
Yes. Use a good red wine vinegar, or a mix of lemon juice with a pinch of sugar. - How do I make the dish completely dairy-free?
Leave out the Parmesan and add toasted nuts such as pine nuts or hazelnuts, or a sprinkle of pangrattato. - How long does tomato carpaccio keep?
It is best eaten right away. Covered and refrigerated, it will keep for up to 12 hours, though the tomatoes will release juice and soften. - Can I slice the tomatoes ahead of time?
Yes, up to 2–3 hours before serving. Keep them covered and add the dressing and toppings at the last minute.