Tomato Carpaccio • Fresh and Seasonal Carpaccio Recipe • Two Purple Figs

Tomato Carpaccio is a simple yet elegant Mediterranean inspired dish that transforms ripe, juicy tomatoes into a gourmet appetizer or side. Inspired by the Italian classic beef carpaccio, this is a vegetarian version. It layers thinly sliced tomatoes with olive oil, herbs, sea salt, and pistachios for a refreshing, colorful plate that celebrates peak seasonal produce.

We have made Carpaccio our thing. Like we have LOVED the concept of taking a classic Beef Carpaccio and making several versions of it. Tuna Carpaccio was our first with bright and simple olive oil dressing.

Salmon Carpaccio came next. Succulent and dressed up with a light mustard vinaigrette over a bed of arugula. Our ALL TIME favorite for summer would be this Watermelon Carpaccio. Life can’t get any brighter than that dish!

Today’s tomato carpaccio recipe is just another sunshine on a plate recipe. Perfect for summer gatherings, dinner parties, or light lunches, this tomato carpaccio recipe is proof that the best dishes often come from the simplest ingredients.

While my background is Mediterranean, and we traveled to Italy a few times tasting the best dishes all over the country, this carpaccio recipe is an inspiration. It’s a recipe with beautiful Italian flavors mixed with Mediterranean charm. Here’s why you’ll love it.

Why You’ll Love This Tomato Carpaccio

• TASTY! It’s a succulent dish that allows you to savour the taste of seasonal tomatoes.
• The textures of succulent tomatoes and crunchy pistachios, chewy capers are spot on delicious!
• We love adding some briny capers and olives to the tomatoes for a natural saltiness to the dish.
• The recipe is fresh & healthy, gluten-free, vegetarian, and packed with antioxidants.
• Making this appetizer looks like restaurant quality presentation. It’s impressive without being complicated.
• Quick & easy recipe! It’s ready in just 10 minutes, no cooking required.
• This is one of seasonal eating at its best!

Ingredients You’ll Need

• Tomatoes.  Use heirloom or beefsteak tomatoes for vibrant color and flavor. You can likewise use any fresh tomatoes you have and prefer, even use cherry tomatoes.
• Red Onion. Thinly sliced red onions or shallot is great here.
• Extra virgin olive oil. We use Mina, the NY based Moroccan olive oil brand, it’s high-quality oil which elevates the dish.
• Sea salt & black pepper. Basic seasoning.
• Fresh herbs. We love fresh basil leaves cut into a chiffonade basil , you can also use oregano or parsley cut into thin strips.
• Capers. Mini capers left whole, but you can also chop them if you like.
• Olives. Also using Mina Moroccan green olives which we chop finely.
• Pistachios. This is optional but we highly recommend it! It adds the perfect crunch and sweet notes to the recipe. Roughly chops them for maximum taste, so keep them in small pieces rather than a fine grind.
• Optional: Shaved Parmesan or burrata cheese for richness. Similar to our Burrata Caprese, the flavors are so simple and shine so well in that dish –MUST TRY!
• Balsamic Vinegar. You can use a balsamic syrup, or a splash of balsamic vinegar. It’s optional but compliments the tomatoes so well like our Caprese Skewers.

How to Make Tomato Carpaccio

1. Prepare the tomatoes. Wash them and pat dry, and use a serrated knife or a super sharp knife, alternatively you can use a mandolin slicer. Slice tomatoes very thin.
   
2. Arrange the colored tomatoes overlapping in a large bowl.
3. Add the toppings like onions, olives, capers and pistachios.
   
4. Drizzle generously with extra virgin olive oil. LIKE GENEROUSLY!
5. Sprinkle with sea salt and black pepper.
   
6. Top with more fresh herbs and optional add-ons like Parmesan, anchovies, garlic, lemon zest or lemon juice.
   
7. Serve immediately as an appetizer, side salad, or light lunch with crusty bread.

Tips for the Best Tomato Carpaccio

1. Choose in-season ripe tomatoes. This recipe depends on the quality of seasonal tomatoes, so make sure your pick the best.
2. Use a serrated knife or sharp knife/mandolin to slice the tomatoes evenly.
3. If you’re not serving right away, use chilled plates to keep tomatoes fresh and firm.
4. Don’t skimp on olive oil! Use quality olive oil, it’s the main flavor booster.
5. Be creative with toppings and substitutes! this recipe is super forgiving.
6. Make this your summer side dish or appetizer with some rusty bread–it’s so easy to put together!

FAQ

What is tomato carpaccio made of?

It’s a vegetarian dish made from thinly sliced tomatoes, olive oil, herbs, and simple seasonings, inspired by the traditional Italian beef carpaccio. Similar to our Watermelon Carpaccio, this is a vegetarian and perfect side dish version.

What type of tomatoes are best for carpaccio?

Heirloom, beefsteak, or any large, ripe, and flavorful tomato variety works best. You can even use cherry tomatoes, slice them thinly and use multicolors.

Can I make tomato carpaccio ahead of time?

It’s best served fresh, but you can slice tomatoes an hour ahead and store them in the fridge, adding olive oil and seasonings just before serving. Consider using chilled plates to maintain freshness.

Is tomato carpaccio healthy?

Yes! It’s naturally low in calories, rich in vitamins, antioxidants, and heart-healthy fats from olive oil.

What can I serve with tomato carpaccio?

Pair it with crusty bread, grilled seafood, or cheese boards for a balanced meal.

How to Serve Tomato Carpaccio?

• As an appetizer -Serve on a chilled plate before a main course.
• With burrata – It takes it to the next level.
• On a mezze platter – Alongside olives, hummus, and grilled veggies.
• With Bread- Makes the perfect light lunch on a bed of greens too!

Easy Appetizers

Burrata Caprese
Salmon Carpaccio
Stuffed Mini Peppers
Tuna Carpaccio
Air Fryer Garlic Bread
Queso
Tuna Crudo
Shrimp Ceviche
Smoked Salmon Dip