This vibrant dish is a raw tomato celebration —thinly sliced heirloom tomatoes , elegantly layered and dressed simply with extra virgin olive oil and a fragrant homemade basil salt . It’s summer on a plate: sweet, savory, juicy, and refreshing with every bite. Serve it with crusty bread, sparkling wine, or alongside grilled dishes.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsTotal Time 15 minsFor the Carpaccio
4 large ripe heirloom tomatoes (mixed colors for visual appeal)
2 tbsp high-quality extra virgin olive oil
Freshly cracked black pepper (to taste)
Optional: splash of aged balsamic or white balsamic vinegar
Optional garnish: microgreens, shaved fennel, or edible flowers
For the Basil Salt
½ cup packed fresh basil leaves
¼ cup flaky sea salt or coarse kosher salt
Zest of ½ lemon (optional, for brightness)
Make the Basil Salt
1
In a food processor or mortar & pestle, combine basil and salt .
Pulse or grind until basil is finely chopped and evenly distributed throughout the salt.
Optional: Add lemon zest for added fragrance.
Spread on a plate or parchment to dry for a few minutes if needed (or refrigerate for up to 2 days).
Slice the Tomatoes
2
Use a sharp serrated knife to slice tomatoes into thin rounds , about ¼-inch or thinner if possible.
Gently lay the slices on a large serving platter, slightly overlapping for a “carpaccio” look.
Dress the Tomatoes
3
Drizzle generously with extra virgin olive oil .
Sprinkle with a pinch of basil salt and cracked black pepper .
Add a few drops of balsamic (optional) for a sweet, acidic note.
Garnish & Serve
4
Top with microgreens , shaved fennel , or edible flowers if desired for flair.
Serve immediately, ideally with a slice of grilled bread to soak up the juices.
Tips for Success
5
The quality of tomatoes and olive oil makes all the difference—use the best you can find.
If tomatoes are very juicy, blot gently with a paper towel before plating.
Make the basil salt ahead of time—it keeps in a sealed jar in the fridge for up to 1 week.
Variations
6
Add shaved Parmigiano-Reggiano or crumbled vegan cheese for richness.
Layer in fresh mozzarella or burrata for a Caprese-style twist.
Sprinkle with toasted pine nuts or pistachios for added texture.
Suggested Pairings
7
Side: Grilled sourdough or crostini
Drink: Dry rosé, Prosecco, or cucumber sparkling water
Complementary Dish: Burrata with olive tapenade or marinated white beans
Ingredients For the Carpaccio
4 large ripe heirloom tomatoes (mixed colors for visual appeal)
2 tbsp high-quality extra virgin olive oil
Freshly cracked black pepper (to taste)
Optional: splash of aged balsamic or white balsamic vinegar
Optional garnish: microgreens, shaved fennel, or edible flowers
For the Basil Salt
½ cup packed fresh basil leaves
¼ cup flaky sea salt or coarse kosher salt
Zest of ½ lemon (optional, for brightness)
Directions Make the Basil Salt
1
In a food processor or mortar & pestle, combine basil and salt .
Pulse or grind until basil is finely chopped and evenly distributed throughout the salt.
Optional: Add lemon zest for added fragrance.
Spread on a plate or parchment to dry for a few minutes if needed (or refrigerate for up to 2 days).
Slice the Tomatoes
2
Use a sharp serrated knife to slice tomatoes into thin rounds , about ¼-inch or thinner if possible.
Gently lay the slices on a large serving platter, slightly overlapping for a “carpaccio” look.
Dress the Tomatoes
3
Drizzle generously with extra virgin olive oil .
Sprinkle with a pinch of basil salt and cracked black pepper .
Add a few drops of balsamic (optional) for a sweet, acidic note.
Garnish & Serve
4
Top with microgreens , shaved fennel , or edible flowers if desired for flair.
Serve immediately, ideally with a slice of grilled bread to soak up the juices.
Tips for Success
5
The quality of tomatoes and olive oil makes all the difference—use the best you can find.
If tomatoes are very juicy, blot gently with a paper towel before plating.
Make the basil salt ahead of time—it keeps in a sealed jar in the fridge for up to 1 week.
Variations
6
Add shaved Parmigiano-Reggiano or crumbled vegan cheese for richness.
Layer in fresh mozzarella or burrata for a Caprese-style twist.
Sprinkle with toasted pine nuts or pistachios for added texture.
Suggested Pairings
7
Side: Grilled sourdough or crostini
Drink: Dry rosé, Prosecco, or cucumber sparkling water
Complementary Dish: Burrata with olive tapenade or marinated white beans
Heirloom Tomato Carpaccio with Olive Oil & Basil Salt
Visited 1 times, 1 visit(s) today
