Tomato Carpaccio

Tomato Carpaccio
4.7 from 3 ratings
From the True Food: Seasonal, Sustain, Simple, Pure cookbook, this recipe's directions insist that it’s not worth it unless you’re working with the freshest possible in-season tomatoes, making it the perfect summertime pick. 
Servings
4
servings
Ingredients
  • 2 pound tomatoes, sliced 1/4-inch thick
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon sherry vinegar
  • 2 tablespoon finely minced shallots
  • 6 basil leaves, sliced
  • 1 tablespoon snipped chives
  • salt and freshly ground black pepper, to taste
Directions
  1. Arrange the tomatoes in a decorative pattern on a serving platter. Whisk together the olive oil, vinegar, and shallots in a small bowl. Spoon the dressing over the tomatoes. Sprinkle the basil leaves and chives over the tomatoes. Sprinkle on salt and pepper before serving.