Tomato carpaccio salad with rocket
This Tomato Carpaccio Salad with Rocket features thinly sliced tomatoes layered with peppery arugula and fresh basil, all enhanced by a bright dressing of olive oil and lemon juice. It’s a refreshing dish perfect for summer gatherings, showcasing simple, seasonal ingredients.
Cook time 0 min
Prep time 25 min
Ingredients:
1 lb tomatoes1/4 cup olive oil
1 tbsp lemon juice
2 tbsp onion
2 garlic cloves
5 cups arugula
1/2 cup basil leaves
1 tbsp dried oregano
This Tomato Carpaccio Salad with Rocket is a fresh and vibrant dish perfect for summer meals. With juicy tomatoes, aromatic basil, and a peppery hit from the arugula, it embodies the beauty of simple, seasonal ingredients. Drizzled with olive oil and lemon juice, and seasoned with garlic, onion, and oregano, this salad is sure to be a hit at any gathering.
Instructions:
- Wash the tomatoes thoroughly.
- Using a sharp knife, slice the tomatoes as thinly as possible to create a carpaccio-style presentation. Arrange the slices on a large serving platter, slightly overlapping them.
- In a small mixing bowl, combine the olive oil, lemon juice, finely chopped onion, and minced garlic. Mix well until the ingredients are well incorporated.
- Add dried oregano to the mixture, stirring to blend. Season with salt and pepper to taste.
- Place the arugula (rocket) on top of the sliced tomatoes, spreading it evenly.
- Scatter the basil leaves over the arugula, ensuring they are evenly distributed.
- Drizzle the prepared dressing over the top of the salad, ensuring an even distribution over the tomatoes, arugula, and basil leaves.
- Serve immediately. This salad can be enjoyed as a light starter or side dish.
This Tomato Carpaccio Salad with Rocket is a delightful and easy-to-make dish that combines the best of fresh, seasonal ingredients. It's perfect as a light lunch or a side dish that complements any main course. By following these simple steps, you'll have a refreshing and delicious salad that will impress your family and friends.
Tomato carpaccio salad with rocket FAQ:
After slicing the tomatoes for the carpaccio, it's best to serve them immediately to maintain their freshness and texture. If needed, you can let them rest for 5-10 minutes for the flavors to meld before adding the toppings.
Yes, you can substitute dried oregano with fresh herbs like thyme or rosemary for a different flavor profile, or even skip it altogether if you prefer a simpler taste.
Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The tomatoes may shed moisture, so consume it quickly for the best quality.
This recipe is already vegan, as it does not contain any animal products. Enjoy it as is!
Choose ripe, flavorful tomatoes such as heirloom or vine-ripened varieties for the best taste and texture in your carpaccio salad.
Cooking Tips:
- Choose ripe and juicy tomatoes for the best flavor; heirloom or beefsteak varieties work particularly well.
- Use fresh basil leaves instead of dried for a more vibrant and aromatic flavor.
- For an extra kick, add a splash of balsamic vinegar or a sprinkle of crumbled feta cheese.
- Make sure to evenly slice the tomatoes to ensure a uniform presentation and consistent flavor in every bite.
- Allow the salad to sit for a few minutes before serving to let the flavors meld together.
Nutrition Facts
8 ServingsCalories 20kcal
Protein 1.08g
Carbohydrates 4.43g
Fiber 1.75g
Sugar 1.99g
Fat 8g
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