Teresa's Recipes
Italian Tomato and Cucumber Carpaccio
Revel in the refreshing flavors of this Italian-inspired Tomato and Cucumber Carpaccio. This vibrant, colorful dish is a feast for the senses, marrying the tangy sweetness of ripe tomatoes with the crisp, cool crunch of cucumbers. A drizzle of extra virgin olive oil and balsamic vinegar, along with a sprinkle of fresh basil leaves, enhances the natural flavors of the vegetables, creating a light and flavorful appetizer perfect for summer al fresco dining or as a palate-cleansing intermezzo.
Ingredients
- to taste Freshly ground black pepper
- to taste Sea salt
- 1 tablespoon Balsamic vinegar
- 2 tablespoons Extra virgin olive oil
- 10-12, torn Fresh basil leaves
- 1, thinly sliced English cucumber
- 2, thinly sliced Ripe tomatoes
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: No cooking time
- Calories: 80
- Fat: 7g
- Carbs: 5g
- Protein: 1g
- Sodium: 80mg
- Sugar: 3g
Instructions
- Begin by arranging the thinly sliced tomatoes and cucumber in a pleasing pattern on a large serving plate. Alternating slices of tomato and cucumber can create a visually appealing dish.
- Next, scatter the torn fresh basil leaves generously over the arranged slices, allowing some to naturally fall in between the vegetables.
- Carefully drizzle the extra virgin olive oil evenly over the tomatoes, cucumber and basil. Follow this with a light drizzle of the balsamic vinegar.
- Season the carpaccio with sea salt and freshly ground black pepper to taste. Remember, the aim here is to enhance the natural flavors, not overwhelm them.
- Serve the carpaccio immediately to ensure the vegetables are at their freshest and the flavors are most vibrant. Pair with a crisp, white wine for a truly Italian experience.
Tips
- For an extra layer of flavor, add some thin slices of fresh mozzarella cheese.
- You can also garnish the carpaccio with some toasted pine nuts for added crunch.