Tomato Carpaccio is what you make when summer tomatoes are so perfect they barely need a thing. This dish keeps it simple but elevated — paper-thin slices of heirloom tomatoes layered on a platter, finished with crispy fried capers, good olive oil, and generous shavings of pecorino. It’s light, salty, and elegant enough to impress without even turning on the oven.
Looking for more tomato recipes like this tomato carpaccio?
Try my tomato granita, grilled tomato bruschetta, and tomato & bread salad. This recipe is great served with my garlic bread, insalata mista, and green bean salad.
📋 Recipe
Tomato Carpaccio with Crispy Capers & Pecorino
This is what to make when your tomatoes are so good they barely need anything — but you still want it to feel a little fancy. Paper-thin heirloom tomatoes, a drizzle of good olive oil, fried salty capers, and generous shavings of pecorino. It’s the ultimate summer starter: light, salty, and so pretty on the plate.
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Equipment
- Sharp knife or mandoline
- Small skillet
- Paper towels
- Serving Platter
Ingredients
- 4 large ripe heirloom tomatoes
- 2 tablespoons capers drained and patted dry
- 3 tablespoons olive oil divided
- Flaky salt and freshly cracked black pepper
- Pecorino Romano for shaving
- Fresh basil or microgreens for garnish (optional)
Instructions
- Prep the tomatoes: Using a very sharp knife or mandoline, slice the tomatoes into paper-thin rounds. Arrange them, slightly overlapping, on a large serving platter.
- Fry the capers: Heat 2 tablespoons olive oil in a small skillet over medium-high. When hot, add the capers and fry for about 2–3 minutes until crispy and just starting to burst. Remove with a slotted spoon and drain on paper towels.
- Assemble: Drizzle the tomatoes with the remaining olive oil and season lightly with flaky salt and plenty of black pepper. Scatter the crispy capers over the top, then use a vegetable peeler to shave curls of pecorino generously over everything.
- Garnish and serve: Top with a few basil leaves or microgreens if you like. Serve immediately at room temperature.
Notes
- Use a mix of colorful heirloom tomatoes for the prettiest presentation.
- If you don’t have pecorino, shaved parmesan works beautifully too.
- Best enjoyed fresh — don’t refrigerate.
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Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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