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.
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).
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.
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.
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.
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.
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.
Side: Grilled sourdough or crostini
Drink: Dry rosé, Prosecco, or cucumber sparkling water
Complementary Dish: Burrata with olive tapenade or marinated white beans
4 servings