Tomato carpaccio is a delicious vegetarian spin on a traditional meat appetiser. These juicy slices are seasoned beautifully and perfect with the sharp cheese. Bursting with colours and flavours, any palate will want this lovely dish.
Recipe by Kate Liquorish
- 3 – 4 vine-ripened tomatoes
- 10 ripe and juicy cherry/rosa tomatoes of any colour
- 40g Parmesan, shaved
- 15 mint leaves
- handful of baby rocket/microherbs
- crusty fresh bread, to serve
- 60ml (¼ cup) extra virgin olive oil
- 5ml (1 tsp) sugar
- juice of ½ lemon
- 1 shallot, finely chopped
- 1 garlic clove, finely sliced
- a good grinding of salt and pepper
Slice the tomatoes as thinly as you can and place on a large serving dish.
Whisk the dressing ingredients together until emulsified and pour over the tomatoes.
Using a peeler, shave the Parmesan into slivers and scatter over the tomatoes.
Finish by scattering over the mint and rocket/microherbs.
Serve with chunks of bread or as an accompaniment to grilled fish or chicken.
Cook's tip: Adding fresh herbs to a salad is such an easy and fuss-free way to enhance it and take it from ordinary to extraordinary; mint and coriander are my favourite additions.