September 2, 2022

Tomato Carpaccio

Easy Summer Dinner Idea

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Tomato Carpaccio 10

Tomato Carpaccio

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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. 

the terrace at Restaurant Le Relais Chenonceaux a restaraunt in Chenonceaux France
Tomato Salad at Restaurant Le Relais Chenonceaux

 A few weeks ago and ordered a Caprese salad. What arrived was such an exciting variation I had to share it with you. 


Ripe summer tomatoes

Fresh parmesan cheese


Black curred olives

Extra virgin olive oil

Sea salt or Celtic salt

Fresh ground pepper

Mixed greens

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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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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The terrace at Restaurant Le Relais Chenonceaux in Chenonceaux france
Restaurant Le Relais Chenonceaux
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