Breastfeeding Friendly Vegan Tomato Carpaccio
Total time25 min
Prep time15 min
Cook time0 min
4.8(22)
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Learn more →Ingredients
4 servings
- 1 ½ lb ripe tomatoes (about 3–4 medium), mixed varieties if available
- ½ tsp flaky sea salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- ¼ tsp black pepper, freshly ground
For serving
- 2 tbsp capers, drained
- ¼ cup fresh basil leaves, torn
- 2 tbsp toasted pine nuts (optional)
- 1 tbsp vegan parmesan, finely grated (optional)
Instructions
- 1
Using a sharp knife, slice the tomatoes as thinly as possible — aim for slices about 1/8 inch thick. If using multiple varieties, keep them separate for now so you can arrange them by color.
- 2
Arrange the tomato slices in overlapping concentric layers on a large serving platter. Sprinkle evenly with the flaky sea salt, then let the tomatoes rest for 10 minutes so they release some of their juices.
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