Tomato and Onion Salad (Carpaccio de Tomates)
Thinly sliced ripe tomatoes topped with spring onions, fresh herbs, sesame seeds and good olive oil. This simple French-style tomato carpaccio makes an easy summer side dish in about 20 minutes.
Equipment
Ingredients
- 700 g large ripe tomatoes marmande, coeur de boeuf, heirloom
- 3 spring onions or cébettes finely chopped
- 12 basil leaves finely torn
- 2 tablespoon flat-leaf parsley or mint finely chopped
- 1 tbsp chives finely chopped
- 4 tablespoon olive oil extra virgin
- ¼ teaspoon fleur de sel sea salt
- ¼ teaspoon black pepper freshly ground
Instructions
- Using a good knife (I used a serrated one here), slice the tomatoes thinly, removing the stalk, and arrange them across a large platter.
- Season lightly and leave them for five minutes to release a little juice.
- Add the finely chopped spring onions and herbs, drizzle with olive oil and serve.
Notes
- Serve at room temperature as soon as it is dressed, with crusty bread to mop up the tomato juices.
- Choose ripe, fleshy slicing tomatoes such as Marmande, Cœur de Bœuf, beefsteak or other heirloom varieties. I love to use different colours.
- Replace spring onions with a little finely sliced red onion or chopped shallot.
- Mix and match different fresh herbs: I find basil, mint, chives and flat leaf parsley work best.
- Serving Suggestions: Add fresh goat cheese, burrata or mozzarella to turn it into a light lunch or serve as a side with roast chicken, baked lemon chicken or stuffed roasted sardines.
- Extra topping ideas: olives, toasted pumpkin seeds or sesame seeds
- It is best freshly made. Dressed tomatoes become increasingly watery if stored and lose their flavour.
Nutrition
Calories: 160kcalCarbohydrates: 8gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 157mgPotassium: 458mgFiber: 2gSugar: 5gVitamin A: 1813IUVitamin C: 29mgCalcium: 30mgIron: 1mg
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