Tomato Carpaccio with Raspberries & Mozzarella.


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.
  • Small basil 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.

2. Get the raspberries and add a drizzle of the vinegar and crush them with a fork.


3. Top the tomatoes with the cheese & drizzle over the dressing & scatter the basil leaves.




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