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Heirloom tomato carpaccio with burrata, capers, and olive oil on a plate

Tomato Carpaccio

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Prep Time 10 minutes
Total Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 2 large heirloom tomatoes thinly sliced
  • 2 oz burrata torn
  • 1½ tbsp extra virgin olive oil
  • ½ tsp red wine vinegar or champagne vinegar
  • 1 tbsp finely minced shallot
  • 1 tbsp capers rinsed and chopped
  • Pinch lemon zest
  • Sea salt to taste
  • Fresh cracked black pepper
  • Basil leaves

Method
 

  1. Arrange tomato slices on a plate in a single layer.
  2. Tear burrata and distribute evenly over tomatoes.
  3. Whisk olive oil, vinegar, shallot, capers, lemon zest, and pepper.
  4. Spoon vinaigrette lightly over the dish.
  5. Finish with basil and rest briefly before serving.

Notes

We tested this tomato carpaccio using different vinegars and found that a small amount of red wine or champagne vinegar adds brightness without overpowering the tomatoes. For best results, use ripe heirloom tomatoes and keep the burrata portions modest for balance.