Savour the vibrant flavours of summer with a Tomato Carpaccio, where thinly sliced heirloom tomatoes meet a zesty Dijon lemon vinaigrette. Topped with briny olives and crisp radishes, this dish is a refreshing and elegant appetizer or a colorful tartine when served over toasts.
Mis en Place
Heirloom Tomatoes
Green Olives
Breakfast Radishes
Vinaigrette
½ Shallot, finely diced
1 Garlic Clove, finely chopped
Lemon Peel, zested
1 Tbsp Dijon Mustard
2-3 Tbsp Lemon Juice
½ Cup Olive Oil
Kosher Salt
Black Pepper
Method
Step 1
Thinly slice an array of heirloom tomatoes, green olives and radishes.
Step 2
Make Vinaigrette
Combine shallot, garlic and lemon zest with Dijon mustard. Add honey, vinegar and lemon juice.
In a slow and steady stream whisk in oil until emulsified.
Season with salt and pepper.
*here I used a black sea salt
Step 3
On a serving platter, lay down sliced tomatoes, and scatter radishes and olives over top.
Dress with vinaigrette and serve.
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