Tomato And Zucchini Carpaccio

Without a doubt, this is the most colorful tomato dish I have ever made. The striking combination of different tomatoes as well as various sizes help to give this dish it’s unique, colorful presentation. This is a very mediterranean looking tomato salad and that’s is just how it would be serve in that part of the world – clean and simple! When you think of carpaccio, you may think of thinly sliced beef as in the popular Italian appetizer. But, since the word has no translation (it’s just the name of a dish), why can’t it apply to thinly sliced tomatoes and zucchini/courgette and be made into an Italian vegan carpaccio? The zucchini/courgette is sliced and served raw. You may choose to cook it if raw is not your thing, or you can leave it out completely (but that would be a shame).

Tomato and Zucchini Carpaccio Seasoning

There’s not much seasoning in this dish. Why? Because you don’t need it! You want to let the delicious, sweet nature of the tomatoes do all the talking here. My preferred go-to to help bring out those flavors is good quality and delicious tasting extra virgin olive oil, flaky sea salt and some freshly ground black pepper. Also, the dill adds a lovely, mild and almost citrus and grassy flavor and the crunch from the toasted pine nuts add a creamy nutty little bite.

Flaky Sea Salt

If you have not tried flaky sea salt to finish dishes, you’re kinda missing out. I even use it for a salty sweet bite on my Chocolate Chunk Cookies. My favorite brand is Maldon, one of the best and easily available brands to buy. You don’t need a lot, it’s not to make the dish salty, it added to simply enhance the natural flavors of the food.

Optional tomato carpaccio toppings

Just like a traditional carpaccio, you can add capers, greens like arugula/rocket, shaved Parmesan, a fresh squeeze of lemon juice or fresh basil leaves.

How to thinly slice tomatoes

It is best if your tomatoes are not too soft, but most importantly a very sharp knife is key. It is best to remove the core first, then hold the tomato firmly on a cutting board and make back and forth movements to slice. You can also use a serrated knife. For the zucchini, I used my mandoline. It’s all about the cuts here and getting them right will enhance your presentation.