When summer heirloom tomatoes are bursting with flavor, I make this easy, showstopping Heirloom Tomato Carpaccio recipe. It comes together in under 15 minutes, and your guests will be so impressed. This recipe includes flavors and textures from a classic Beef Carpaccio: briny capers, salty Parmigiano‑Reggiano, extra virgin olive oil and lemon juice.
Serve as a starter or appetizer with one of my Mediterranean Main Dishes or pair it with one of my Mediterranean Appetizers for a mezze spread.
Table of Contents
Why This Recipe Works
- So Easy: Just slicing, seasoning, and layering; minimal fuss but maximum flavour. Let the sweet tomatoes speak for themselves!
- Seasonal Relevance. Heirloom tomatoes are at their peak in summer, giving you beautiful color, texture, and natural sweetness. Check out some of my other Tomato Recipes and take advantage of tomato season!
- A Showstopping Appetizer or Starter: Goes great as a light starter or side dish alongside crusty bread or grilled bread rubbed with garlic; complements white wine or a crisp rosé.
Ingredients
There are very few ingredients in this recipe, so do try to use the best quality tomatoes, olive oil and cheese you can. It’ll make a difference. Here’s what you will need:
- Heirloom tomatoes: Use ripe, colorful varieties from your garden or farmers market. I really encourage you to make this recipe with local heirlooms at the height of summer and fall when they are in season. Also, try my Marinated Tomatoes for a slightly different spin.
- Capers. A classic carpaccio ingredient, capers add a salty punch.
- Caper berries. Larger, meatier than regular capers; optional, but adds texture. If you only have regular capers, just use those.
- Cheese: I am using Parmigiano‑Reggiano. The real stuff! Get yourself a block of Parmesan and shave it with a vegetable peeler to get those almost paper-thin pieces of salty, umami-packed Parm. You can swap for Pecorino or aged Manchego if needed.
- Arugula leaves: For peppery, green freshness. You don’t need many, just a few scattered over the top. Arugula is classic, but you can use fresh herbs like Basil leaves.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Heirloom Tomato Carpaccio Recipe
Step 1. Slice. Slice the tomatoes really thin, about 1/8 of an inch thick.
Step 2. Arrange. Lay the sliced tomatoes out on a large serving platter, overlapping just slightly to get good coverage on the platter.
Step 3. Season and Garish. Season with sea salt and black pepper. Sprinkle over the capers and caper berries, distributing so you get pops of flavour in each bite. Add the arugula leaves on top or tucked around for freshness. Shave the Parmigiano‑Reggiano over the top. Drizzle olive oil and freshly squeezed lemon juice over everything.
Expert Tips
- Use very ripe but firm heirloom tomatoes. Too soft and they’ll fall apart when slicing.
- A sharp knife helps get those super-thin slices without tearing. If you don’t have a sharp knife, try using a serrated bread knife instead.
- Let the platter sit for a few minutes after dressing so flavours meld, but don’t wait too long or your gorgeous heirloom tomatoes will get watery.
- Keep olive oil and lemon juice high quality; since there are so few ingredients, you really taste what you use. Don’t use bottled lemon juice.
- Temper the capers. If your capers are really salty, rinse them briefly under cold water to balance the flavour. If you have extra capers, try my Sicilian Pesto Pasta with Fried Capers recipe.
- Consider chilling the serving plate slightly before serving, especially if it’s a hot day. It makes it extra refreshing.
- Other additions and inclusions: Sliced red onion, spring onions, sliced olives, balsamic vinegar or balsamic glaze.
Recipe FAQs
I don’t recommend slicing the tomatoes too far in advance. What you can do is prep your garnishes and store them in the fridge for a couple of hours before you finish preparing the recipe.
This carpaccio is best eaten the same day. If you store leftovers, cover tightly in an airtight container and refrigerate, but expect some loss in texture. The lemon juice and olive oil will get absorbed, and the tomatoes will soften. You can enjoy leftovers in a sandwich with other ingredients the next day, but don’t let them sit in the fridge any longer than that.
Other Tomato Recipes
Tomato Recipes
Tomato Recipes
Salads
Tomato Recipes
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Heirloom Tomato Carpaccio (with Classic Carpaccio Toppings)
Ingredients
- 4-6 Heirloom Tomatoes
- ½ teaspoon Sea salt or Kosher salt
- ¼ teaspoon Black pepper
- 2 tablespoon Capers
- 2 tablespoon Caper berries
- ¼ cup Arugula
- ¼ cup Parmigiano Reggiano (Shaved)
- 2-3 tablespoon Extra virgin olive oil
- 1-2 tablespoon Fresh lemon juice
Instructions
- Slice. Slice 4-6 Heirloom Tomatoes really thin, about 1/8 of an inch thick.
- Arrange. Lay the sliced tomatoes out on a large serving platter, overlapping just slightly to get good coverage on the platter.
- Season and Garish. Season with ½ teaspoon Sea salt or Kosher salt and ¼ teaspoon Black pepper. Sprinkle over 2 tablespoon Capers and 2 tablespoon Caper berries, distributing so you get pops of flavour in each bite. Add ¼ cup Arugula on top or tucked around for freshness. Add ¼ cup Parmigiano Reggiano (Shaved) over the top. Drizzle 2-3 tablespoon Extra virgin olive oil and 1-2 tablespoon Fresh lemon juice over everything.
Notes
- Heirloom tomatoes: Use ripe, colorful varieties from your garden or farmers market. I really encourage you to make this recipe with local heirlooms at the height of summer and fall when they are in season.
- Capers. A classic carpaccio ingredient, capers add a salty punch.
- Caper berries. Larger, meatier than regular capers; optional, but adds texture. If you only have regular capers, just use those.
- Cheese: I am using Parmigiano‑Reggiano. The real stuff! Get yourself a block of Parmesan and shave it with a vegetable peeler to get those almost paper-thin pieces of salty, umami-packed Parm. You can swap for Pecorino or aged Manchego if needed.
- Arugula leaves: For peppery, green freshness. You don’t need many, just a few scattered over the top. Arugula is classic, but you can use fresh herbs like Basil leaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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