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Tomato Carpaccio

Author
Cookinero 9 Jul 2025
5420
Tomato Carpaccio

Traditional Italian carpaccio used to be made only from raw beef. Today, there are many variations of this dish. For example, tomato carpaccio, the recipe for which is ideal for vegetarians or people who are wary of eating meat without heat treatment. This dish is best made from tomatoes grown in the summer, because they are the most delicious and healthy in season. Choose firm tomatoes, and then you will definitely succeed.

How to cook Tomato Carpaccio

Step 1

Tomato Carpaccio

Prepare the tomatoes. Cut the tomatoes into the thinnest possible slices. Carefully place them on a plate, sprinkle with salt and leave for 10 minutes. Then drain off excess water.

Step 2

Tomato Carpaccio

Season the tomatoes with oil. Cut the onion into thin rings and place on top of the tomatoes. Drizzle the dish with oil, pepper and garnish with herbs.

Tomato Carpaccio - FAQ About Ingredients, Baking Time and Storage

Yes, you can use cherry tomatoes for a sweeter, more concentrated flavor. Simply slice them thinly or halve them for easier arrangement.
Extra virgin olive oil is ideal for its rich flavor, but lighter oils like avocado or grapeseed oil can work if you prefer a milder taste.
Store it covered in the fridge for up to 1 day. The tomatoes may release more liquid over time, so drain excess moisture before serving.
You can slice the tomatoes and store them separately, but assemble with oil, onions, and herbs just before serving to maintain texture and freshness.
The recipe is naturally vegan as written. Just ensure your oil and herbs are plant-based, and skip any cheese garnishes if included.
Basil, parsley, or fresh oregano work beautifully. For extra flair, try adding a pinch of thyme or chives.
Absolutely! Shaved Parmesan, feta, or aged goat cheese complement the tomatoes well. Add it just before serving.
Yes, this dish is naturally gluten-free as long as all added ingredients (like oils and herbs) are gluten-free certified.

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