Tomato Carpaccio
when tomatoes are in season this is a go too dish! It’s light, sweet, salty and so good!
PREP TIME
5 minutes
COOK TIME
5 minutes
INGREDIENTS
8
Serves: 4
Ingredients
- 2 whole2 whole2 whole Tomato, Heirloom, Thinly sliced
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp ARGILOS I (Early Harvest) Extra Virgin Olive Oil (500ml) - Argilos
- 1 Tbsp1 Tbsp1 Tbsp Apple Cider Balsamic Vinegar - Kosterina
- 1 Tbsp1 Tbsp1 Tbsp Capers
- 1 tsp1 tsp1 tsp Sea Salt, Coarse
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 6 whole6 whole6 whole Basil, Fresh, Thinly sliced
- 0.25 cup0.25 cup0.25 cup Parmesan Cheese, Grated with a food perler
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 1. Start by thinly slicing the tomatoes.
- 2. Arrange on a plate then top with olive oil, balsamic vinegar, capers, salt, pepper, Parmesan and basil
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About This Recipe
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Appetizers Coconut Free Egg Free FODMAP Free GAPS Gluten Free Grain Free Nut Free Pescetarian Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 74 |
| Fat: | 6 g |
| Carbohydrates: | 2 g |
| Protein: | 1 g |
| Cholesterol: | 4 g |
| Sodium: | 674 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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