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 is the same as Beef Carpaccio.