Tomato Carpaccio

Mediterranean Tomato Carpaccio

Mediterranean Tomato Carpaccio is a fresh, elegant no-cook dish made with paper-thin slices of ripe tomatoes, dressed simply with extra-virgin olive oil, citrus, herbs, and cheese. Light, hydrating, and full of antioxidants, it’s perfect as a starter, side, or light lunch—especially when tomatoes are at their peak.

Ingredients

3–4 ripe tomatoes (heirloom, vine, or beefsteak)

3 tbsp extra-virgin olive oil

1 tbsp fresh lemon juice or balsamic vinegar

Sea salt, to taste

Freshly ground black pepper

1 tbsp capers

2 tbsp shaved Parmesan or crumbled feta

Fresh basil or oregano leaves

Optional add-ins: burrata, olives, arugula, pine nuts

Instructions

Slice Tomatoes

Using a very sharp knife or mandoline, slice tomatoes as thinly as possible.

Arrange

Lay slices in a single overlapping layer on a wide plate or platter.

Dress

Drizzle with olive oil and lemon juice/balsamic.

Sprinkle lightly with sea salt and black pepper.

Finish

Add capers, cheese, and fresh herbs.

Optional: tear burrata over the top or scatter olives and nuts.

Rest Briefly

Let sit for 2–3 minutes so flavors meld. Serve immediately.

Notes & Tips

Use room-temperature tomatoes for best flavor.

Keep seasoning light—this dish celebrates the tomatoes.

For extra aroma, add a few drops of lemon zest oil or basil oil.

Non-spicy and very Mediterranean, just as you prefer.

Frequently Asked Questions

Can I make it ahead?
Best made fresh, but you can slice tomatoes up to 30 minutes ahead and dress just before serving.

Which cheese is best?
Parmesan for umami, feta for saltiness, or burrata for creaminess.

Is it vegan?
Yes—omit cheese or use a plant-based alternative.

Nutritional Information 

Calories: 180 kcal

Protein: 5 g

Carbohydrates: 8 g

Fat: 14 g

Fiber: 2 g

Vitamin C & Lycopene: High