Vegan Tomato Carpaccio
Ripe, thinly sliced tomatoes fanned out across a platter in overlapping layers of red, gold, and green — this dish is as stunning to look at as it is to eat. The tomatoes rest with a pinch of flaky sea salt before the dressing goes on, which coaxes out their natural juices and intensifies every bite. A quick whisk of olive oil, red wine vinegar, and Dijon mustard creates a bright, emulsified dressing that clings beautifully to each slice without overwhelming the fresh produce. Capers and torn basil bring a briny, herby finish, and optional toasted pine nuts add a satisfying crunch if you want a little extra texture. Every single ingredient here is naturally plant-based, so there's no swapping or substituting required — it just works. Serve it at room temperature straight away, and it's the kind of starter that makes guests think you spent far more effort than you actually did. This one easily serves four as a first course or a gorgeous side alongside a summer meal.
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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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