The delicious Tomato Carpaccio, is extremely popular both in European cuisine and already in the American one.
You know those dishes that make your mouth water just by looking at them? I will talk about one of these today. And the beautiful part of things is that the recipe from this post is as versatile and light as it is delicious and compatible with any other dish.
You’ve probably thought of that Tomato Carpaccio that only involves beautifully sliced tomatoes, sprinkled olive oil and some cheese on them. However, don’t rush to draw conclusions. That is because I have some tricks that will turn this dish into an indispensable one on any table.
If you wonder what we find special about this salad or side dish, call it whatever you want, it is its freshness and lightness. I love the fact that it goes well with any type of meat such as pork steak, Air Fryer chicken cutlets, pan fried chicken liver or just with a piece of focaccia bread fresh just taken out of the oven.
More than that, the Tomato Carpaccio has a phenomenal aesthetic value on any family or guest table. The intense chromaticity of different fresh colors adds life and vibrancy to it. Last but not least, let’s not forget the nutritional value of tomatoes, which are the main heroes in this dish. I think you know what a beneficial impact these have on overall health due to the rich spectrum of vitamins and nutrients.
With this delicious introductory note, let’s see what ingredients we need and what are the hidden secrets of a fabulous texture and remarkable taste.
Ingredients for Tomato Carpaccio dish
- all kinds of tomatoes you can find, regardless of their shapes and colors;
- Crumbly Feta cheese or Parmesan, any of them will perfectly do;
- olive oil;
- salt and pepper to your taste;
- cilantro leaves for decoration or other greens such as microplants;
How to cook chorizo for Tomato Carpaccio
It probably sounds strange to you that I added chorizo to this recipe. Indeed, this ingredient is missing in many sources. But its inclusion in our recipe is not accidental at all. Adding it to Tomato Carpaccio intensifies the taste of the salad and gives it a slightly smoky note. I stole this trick from my Italian friends who know better than anyone how to prepare authentic Tomato Carpaccio.
Matter-of-factly, you don’t need much chorizo. a few slices cut into thin stripes will do. All you have to do sear it until the fat melts it in a heated pan with a little olive oil, stirring from time to time. The high heat will make the chorizo give a slightly smoky flavor that harmonizes wonderfully with the fresh tomatoes. When the dressing is ready, transfer it to a bowl for cooling. This dressing is the favorite of all for Tomato Carpaccio dishes.
How to make tomato Carpaccio
Now let’s move on to tomatoes. Personally, I love to play with different sizes and shapes of tomatoes for this dish. The diversity of sizes makes the salad look playful and vivid. Also, I recommend experimenting with tomatoes of as many different colors as possible. You want a chromatic palette as rich as possible on the plate and the different tomatoes’ colors will help you make it look intense and vivid. So, don’t be afraid to show off your painting skills when you prepare this recipe.
Once you have decided on the shape and color of the tomatoes, wash them and dry them well. Take a cutting board and cut the tomatoes into rings as thin as possible. Be very careful when cutting them to keep their ring shape, as these must look quite aesthetic.
Then, you have to place the tomato rings on your serving plate. Many do not manage to place them in a perfect circle. So, my recommendation and the tip that will help you is to use a spring form, or the pan form, more precisely, leaving the bottom out. All you have to do is place the pan on the top of your plate, which will help you arrange the tomato slices in a perfectly round and neat shape.
Once you arrange all the slices, just remove the pan and you get a perfectly round-shaped tomato carpaccio, just like in the best Michelin restaurants.
Now, all you have to do is grate the Parmesan or feta cheese over the slices of tomatoes. The amount is up to you, but don’t exaggerate.
Dress & serve Tomato Carpaccio
Now all you have to do is season the carpaccio. Here is when the chorizo comes into play. Pour it lightly with a spoon over the tomato slices, making sure you cover the entire plate. You can add a pinch of salt and pepper to your own taste but don’t forget that the chorizo dressing already includes enough spiciness.
The Tomato Carpaccio is not considered ready until you throw some green leaves on it. Well, that’s optional actually. But these leaves integrate so well in the context that I cannot exclude them from the recipe.
The carpaccio is ready to enjoy. Savor it with barbeque, fish dishes such as steamed sea bream in paper parcels, Air Fryer salmon, or simply with a slice of bread. It’s equally tasty and light in any version!
- 1 spring form the ring, for assembling carpaccio
- 8 oz tomatoes different sizes and colors
- 4-5 slices chorizo cut into thin stripes
- 1 tbsp olive oil
- 1/2 cup feta cheese grated
- Rinse the tomatoes
- Use a cutting board and a sharp knife to thinly slice the different types of tomatoes
- Take a large serving plate or platter to arrange the tomatoes, and use a spring form ring to help you arrange the slices in a perfect round form, Place the large. tomato slices on the bottom while the smaller ones on top
- Heat up a pan and drizzle the olive oil, add the chorizo chopped in stripes and cook it on medium heat until the fat melts
- Grate some feta cheese on top of the slices of tomatoes, evenly
- Use a spoon to spread the cooked chorizo all over the carpaccio along with some of the cooking oil
- Top everything with green parsley, cilantro, or micro greens if you feel like so
- Serve with pleasure