Italian Tomato and Cucumber Carpaccio

Ingredients

Freshly ground black pepper

to taste

Sea salt

to taste

Balsamic vinegar

1 tablespoon

Extra virgin olive oil

2 tablespoons

Fresh basil leaves

10-12, torn

English cucumber

1, thinly sliced

Ripe tomatoes

2, thinly sliced

Instructions

1. 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.
2. Next, scatter the torn fresh basil leaves generously over the arranged slices, allowing some to naturally fall in between the vegetables.
3. Carefully drizzle the extra virgin olive oil evenly over the tomatoes, cucumber and basil. Follow this with a light drizzle of the balsamic vinegar.
4. 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.
5. 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.