Italian Heirloom Tomato Carpaccio

We’ve entered the best time of year: tomato season. Warmed by the hot summer sun, the plump, sweet and earthy fruits are hard to resist when pulled from the vine. Simply sliced and drizzled with olive oil and flakey salt, fresh heirloom tomatoes make for the perfect snack. However, when you’re looking to whip together a quick yet stunning appetizer or salad, this tomato carpaccio is the perfect choice. Much like a beef carpaccio or a tuna carpaccio, the quality of your carpaccio is dependent on how thinly you can slice the tomatoes. We recommend you serve this dish alongside a bottle of chilled Verdicchio.

Tomato Carpaccio


Italian Heirloom Tomato Carpaccio


Serves 4


▢ 2-4 heirloom tomatoes (2 if very large, 4 if small-medium)
▢ 1 shallot, minced
▢ 1 tbsp organic Sicilian Capers, roughly chopped
▢ Zest of 1 lemon
▢ 2 anchovy filets
▢ 1 tsp dijon mustard
▢ 2 tbsp fresh tarragon, finely chopped
▢ 1 tbsp sherry vinegar
▢ 1 tbsp champagne vinegar
▢ 1/2 cup Forte Blend olive oil 
▢ 1/2 tsp Sicilian Sea Salt
▢ Freshly cracked black pepper
▢ Shaved Parmigiano-Reggiano to serve (optional)



  1. Slice the tomatoes widthwise into thin rounds using a serrated knife. Arrange the tomato slices onto a large serving platter, overlapping slightly as you do. 
  2. In a medium-sized bowl, combine the lemon zest, anchovies and mustard. Season with salt and freshly ground pepper. Using a fork, mash together until the anchovies have disintegrated into the sauce. 
  3. Add the capers, shallot, tarragon, and vinegars and whisk to combine. 
  4. Whisk continuously while slowly drizzling in the olive oil until it is completely combined. 
  5. Drizzle the dressing over the tomatoes and garnish with shaved parmigiano-reggiano if using. Sprinkle a pinch of Sicilian Sea Salt and more freshly ground pepper overtop to serve. 
  6. Mangiamo. 
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