This is a really light and refreshing salad. It’s amazing what you can come up with such little ingredients. This salad or carppacio as the recipe is called is a prime example of this. I never thought raspberries and tomatoes could work so nicely together. Excellent as a starter or light lunch or summer dinner. I took this recipe off the Jamie’s magazine. I keep trying their recipes and they never disappoint. I’ve got given a subscription for my birthday two years ago, great source of ideas. This was just the perfect finish to a relaxing weekend.
Ingredients to serve 6:
- 8 Heirloom Tomatoes. I used beef tomatoes & vine tomatoes.
- Extra-Virgin Olive Oil.
- 85g of Raspberries.
- 2x125g mozzarella.
Smallbasil leaves. Just basil leaves, any size.
- Raspberry vinegar. I only have raspberry & apple vinegar, another vinegar I think It could work nicely is sherry vinegar
1. Slice the tomatoes. Arrange them on a plate, season with salt and pepper and olive oil.
3. Top the tomatoes with the cheese & drizzle over the dressing & scatter the basil leaves.