Shellfish Free Vegan Tomato Carpaccio

Total time25 min

Prep time15 min

Cook time0 min

4.8

(22)

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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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