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.
Servings 4 Servings
Calories 116kcal
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.
Nutrition
Serving: 1Serving | Calories: 116kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 117mg | Potassium: 293mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1030IU | Vitamin C: 17mg | Calcium: 14mg | Iron: 0.5mg