Mediterranean Tomato Carpaccio

Why is it called tomato carpaccio? Not sure, but this fresh and tasty tomato dish is a perfect way to start a meal!

A carpaccio is an Italian appetizer made of raw meat or fish sliced paper thin and drizzled with olive oil and spices. I’m going to steal the word carpaccio here, even though there is no raw meat or fish in it because the tomatoes are very thinly sliced, so you can almost pretend…

I was at my sister-in-law’s recently and she served the most delicious tomato salad. I probably ate the entire plate, which inspired this tomato carpaccio. It’s extremely simple, which makes it perfect for Pesach, yet it presents beautifully and is incredibly flavorful. It pairs perfectly with almost any appetizer.

For another carpaccio-inspired dish, try my eggplant carpaccio with pomegranate, feta, and pistachio.

Mediterranean Tomato Carpaccio

Why is it called tomato carpaccio? Not sure, but this fresh and tasty tomato dish is a perfect way to start a meal!

Print Recipe

Ingredients

• 2 beefsteak tomatoes, thinly sliced
• ⅛ red onion, finely diced
• 6-8 olives, chopped
• 1 Tbsp extra virgin olive oil
• Salt and coarse black pepper, to taste

Instructions

• Arrange the tomatoes on a plate or platter; top with the red onion and olives.
• Drizzle the olive oil over the vegetables; sprinkle with salt and pepper.

Notes

You can add or swap anything you want: diced avocado, feta cheese, garlic, pomegranate seeds, chopped nuts… anything you know your family would like!

Recipe by Faigy Murray | https://mykitchenmystudio.com/mediterranean-tomato-carpaccio/