Tomato Carpaccio with Cucumber Salsa and Marinated Onions
Sweet juicy tomatoes are topped with a bright and refreshing salsa made with cucumber, bell pepper, red onion, Kalamata olives and fresh herbs marinated in red wine vinaigrette.
Ingredients
For tomato carpaccio:
- 5-6 mixed medium tomatoes
- A few small cherry tomatoes
- 1 tbsp mint leaves
- EVOO
- Freshly ground black pepper
For the salsa:
- 1 cucumber very finely chopped (see notes)
- 1/2 small bell pepper very finely chopped
- 6-8 Kalamata olives pitted and finely chopped
- 1 tbsp finely chopped fresh mint leaves
- 1 tbsp finely chopped fresh dill
- 1 red onion thinly sliced into full circles
- 1.5 tbsp red wine vinegar see notes
- 1 garlic clove minced
- 2 tbsp evoo
- 1/2 tsp rock salt
Instructions
- If you find the taste of red onion too sharp, soak it in ice water for 10-15 minutes.
- In a medium bowl, whisk together 1.5 tbsp red wine vinegar, 2 tbsp extra virgin olive oil, one minced clove of garlic and 1/2 tsp rock salt. Taste and add more evoo if you wish to tone down the acidity.
- Add finely chopped cucumber, bell pepper, Kalamata olives, fresh herbs and onion rings.
- Gently mix to make sure the vegetables are coated in the marinade and leave for at least 20 minutes.
- When ready to serve, thinly slice larger tomatoes across and half cherry tomatoes. Arrange on a serving plate.
- Drizzle with EVOO and generously top with salsa.
- Decorate with mint leaves and finish off with freshly ground black pepper.
- Serve immediately.
Notes
- To slice the cucumber very thinly, use a mandolin slicer to get fine strips and then chop them across.
- You can use red grape vinegar in place of red wine vinegar.
- You can also serve it as a salad in a bowl. The principle is the same - marinating vegetables in the vinaigrette before adding the tomatoes - but instead of finely chopping cucumber, pepper and olives you can just cut them into bite-sized pieces.
- For a variation, top the plate with chunks of fresh creamy burrata.