A few weeks ago, I was at lunch at Restaurant Le Relais Chenonceaux in Chennonceaux, France, and I was served the most delightful variation of the Caprese salad. Instead of the classic Caprese salad with tomatoes, mozzarella, and basil, this version was served with capers, cured black olives, and fresh parmesan shavings. I wanted something light yet satisfying because I would be having a big dinner out that evening, and this was perfect. Serve this as a first course or as a main dish followed by a light dessert such as a fruit clafoutis or fresh fruit of the season with a small piece of dark chocolate. You can also serve this when you entertain for a refreshing twist to the traditional Caprese salad. I named this recipe Tomato Carpaccio because it is the recipe as Beef Carpaccio, only made with tomatoes instead of beef.
Ripe summer tomatoes
Fresh parmesan cheese
Black curred olives
Extra virgin olive oil
Optional French Vinaigrette dressing for the mixed greens
1. Slice the tomatoes and place them on a serving platter
2. Top the tomatoes with capers, olives, and shavings of parmesan cheese. Tip- use a vegetable peeler to shave the parmesan.
3. Drizzle the tomatoes with extra virgin olive oil and sprinkle with sea salt or Celtic salt, and fresh ground pepper.
4. Add mixed greens on top with another drizzle of extra virgin olive oil or toss the salad with French vinaigrette dressing and then place on top of the tomatoes.
The addition of the vinaigrette on the salad adds another layer of flavor to this dish, but it is just as delicious if you use only olive oil.
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