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Large platter with sliced heirloom tomato carpaccio with shaved parmesan, arugula, capers and caper berries.
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Heirloom Tomato Carpaccio (with Classic Carpaccio Toppings)

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.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean, Seasonal
Diet: Vegetarian
Servings: 4 people
Author: Luay Ghafari
Cost: $20

Ingredients

  • 4-6 Heirloom Tomatoes
  • ½ tsp Sea salt or Kosher salt
  • ¼ tsp Black pepper
  • 2 tbsp Capers
  • 2 tbsp Caper berries
  • ¼ cup Arugula
  • ¼ cup Parmigiano Reggiano (Shaved)
  • 2-3 tbsp Extra virgin olive oil
  • 1-2 tbsp 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 tsp Sea salt or Kosher salt and ¼ tsp Black pepper. Sprinkle over 2 tbsp Capers and 2 tbsp 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 tbsp Extra virgin olive oil and 1-2 tbsp Fresh lemon juice over everything.

Notes

Refer to the post above for step-by-step recipe photos, expert tips and advice. 
Key Ingredient 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

Calories: 111kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 764mg | Potassium: 309mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1114IU | Vitamin C: 19mg | Calcium: 92mg | Iron: 1mg