A vegetarian take on the classic beef carpaccio, this Tomato Carpaccio is made with sun-ripened tomatoes, parmesan cheese, capers, lemon and basil.
When we spent time in Italy, one of our favorite appetizers to get was Carpaccio. Usually, beef carpaccio. It’s one of those simple meals that packs a ton of flavor. It’s a dish that is usually served cold and made with thinly sliced meat or fish, parmesan, lemon and olive oil.
With it being summer right now, and summer tomatoes being at the height of their deliciousness, I wanted to give Tomato Carpaccio a try. You’ll find the same flavors of olive oil, parmesan and lemon but it’s vegetarian and absolutely perfect for summer.
Let’s talk about everything you’ll need to make it.
Tomato Carpaccio Ingredients:
When it comes to making any kind of carpaccio the simplicity is really the key. And because there are so few ingredients you really want to make sure you have the highest quality available, especially the tomatoes in this case. And I am going to give you the ingredient amounts for this recipe, but this is one of those that you can really just add as many of each ingredient that you like and it’ll still be good.
- TOMATOES: You can use any kind of firm, ripe tomatoes you have. I had vine-ripened tomatoes on hand but a combination of heirloom tomatoes would also be wonderful for this. You want to make the the tomatoes are firm so that you can easily slice them paper thin.
- EXTRA VIRGIN OLIVE OIL: Use the highest quality extra virgin olive oil you can here. The flavor is really going to shine.
- BASIL: While basil is not traditional in carpaccio, fresh basil and tomatoes go hand in hand so I had to include it in this recipe.
- RED ONION: You can also use shallots but make sure that you slice them very thinly.
- CAPERS: Capers are a pretty classic topping for carpaccio and I absolutely adore them so of course I was going to include them here. I used non-pareil Capers because they are a smaller than the capote variety.
- LEMON: Like capers, lemon is also a very traditional carpaccio topping. It really does add a nice bright acidity to the carpaccio. I’ve made it with and without and I highly recommend you use the lemon , it really helps bring the whole dish together.
- PARMESAN: Freshly grated Parmesan is going to give you the best flavor and texture.
- SALT AND PEPPER: Keep in mind that Parmesan and capers are salty so maybe test a little before you add extra salt.
Step By Step Photos and Instructions:
Making this Tomato Carpaccio is really easy, the hardest part will be making sure to thinly slice the tomatoes. Make sure you have a really sharp knife and you’ll be golden.
STEP #1: Thinly slice the tomatoes. You want them to be paper thin.
STEP #2: Chiffonade the basil. To do this, roll up several basil leaves together and quickly chop them.
STEP #3: Now you’re going to assemble the carpaccio. Place the thinly sliced tomatoes on a serving plater. Drizzle with the extra virgin olive oil. Sprinkle with capers, onions and parmesan. Drizzle lemon juice over the top and season with salt and pepper to taste. You can eat this immediately or you can let it sit for 15 – 20 minutes to give the flavors a chance to meld a little bit.
Storage and Leftovers:
I really recommend eating this Tomato Carpaccio the day you make it. If you have to make it in advance or have leftovers, cover and refrigerate. Eat within a day or so.
Love tomatoes? SAME! Here are some of my favorite tomato recipes:
Savor this simple and flavorful Chicken with Cherry Tomatoes Recipe that combines the sweetness of tomatoes with savory garlic.
Oven Roasted Tomatoes: Perfect, plump, juicy tomatoes slow roasted to perfection.
This Baked Goat Cheese with Tomatoes is the perfect appetizer recipe. Sweet roasted tomatoes, garlic and goat cheese make a flavorful addition to any party!
Wondering what to do with all your summer tomatoes? This Tomato Jam is perfect! Sweet and savory it’s great on bread, with cheeses, burgers and sandwiches.
Ingredients
- 2 vine ripened tomatoes (thinly sliced)
- 3 - 4 basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon non-pareil capers (rinsed and dried)
- 1 tablespoon shredded Parmesan cheese
- lemon wedge
- salt and pepper
Instructions
- Thinly slice the tomatoes. You want them to be paper thin.
- Chiffonade the basil. To do this, roll up several basil leaves together and quickly chop them. You can also tear them into small pieces if you like.
- Place the thinly sliced tomatoes on a serving plater. Drizzle with the extra virgin olive oil. Sprinkle with capers, onions and parmesan. Drizzle lemon juice over the top and season with salt and pepper to taste. You can eat this immediately or you can let it sit for 15 - 20 minutes to give the flavors a chance to meld a little bit.
