Tomato Carpaccio with Dijon Mustard Vinaigrette
Looking for a simple and refreshing starter? Try this quick and easy tomato carpaccio. Whether as a starter or a side dish, it can be served at any meal!
What is a tomato carpaccio?
Carpaccio is originally an Italian dish made from very thin slices of raw meat, usually beef, seasoned with olive oil, lemon and other ingredients.
In this vegetarian version, tomatoes replace meat for a lighter version. Cutting the tomatoes finely allows them to soak up the vinaigrette, making them ultra-tasty.
If, like me, you like to try new salads, take a look at my tuna and rice salad (the classic French version), this Alsatian potato salad, or my fresh salmon salad recipe.
Notes on ingredients
You’ll find a complete list of ingredients and quantities in the recipe card below.
- Tomatoes: Use ripe tomatoes, preferably slightly firm ones such as beef hearts, to make them easier to cut.
- Red onion: Adds a touch of color and flavor to the tomatoes. You can replace it with shallots.
- Fresh parsley: Adds a touch of freshness.
- Pickled mustard seeds: Ideal to spice up this tomato carpaccio! What’s more, pickled mustard seeds add a sweeter mustard flavor. To find out more and learn how to make your own, see my detailed recipe here. You can replace them with wholegrain mustard.
- Flakes of salt or fleur de sel : Flakes of salt are slightly larger than fleur de sel, making them slightly crunchy. Ideal for seasoning tomatoes.
Dijon mustard vinaigrette:
- Mustard: Use Dijon mustard.
- White balsamic vinegar: Adds a sweet, slightly tangy flavor. You can replace it with another mild vinegar if you prefer.
- Olive oil: Use a good extra-virgin olive oil for this recipe.
How to prepare a tomato carpaccio?
Here are the super simple steps to make my tomato carpaccio:
- Cut tomatoes: Wash and thinly slice tomatoes. To do this, sharpen your knife just before use, or use a mandolin. The aim is to obtain slices 1-2 mm thick.
- Arrange the salad: Place the tomato slices on a large plate. Add a little red onion, parsley and sprinkle generously with salt flakes or fleur de sel.
- Season and serve: Finish with a drizzle of vinaigrette and a few spoonfuls of pickled mustard seeds (optional). Serve immediately.
What to serve it with?
Serre this recipe as part of a summer salad buffet, alongside a tuna and white bean salad, this lentil salad with feta and mint, and my melon, cucumber and feta salad.
You could also serve it as a starter with this cold cucumber soup. So pretty! Arrange an assortment of homemade flavored butters, like this one, with your favorite breads or crackers.
This carpaccio is also a perfect side dish to the traditional Provençal pissaladière, a kind of pizza with anchovies and caramelized onions!
Ideas for variations on this tomato carpaccio
You can easily use this recipe as a base and modify it a little. Here are some ideas:
- Add other herbs: Try fresh herbs like coriander, basil or chives. You could also add arugula to this salad.
- Add a creamy burrata to the center: what could be more delicious?
- Add fruit: If you like a sweet-salty contrast, add thin slices of fresh peaches or cantaloupe melon.
- Add fish: I love adding canned tuna or anchovies, as in my Tuna Tomato Salad recipe or the traditional Niçoise salad, to incorporate protein and turn this salad into a complete meal.
Frequently Asked Questions
It’s best to prepare the carpaccio just before serving to preserve the freshness and liveliness of the tomatoes. If you need to make it ahead of time, slice the tomatoes and onions and store them separately in the fridge. Assemble the dish just before serving.
Store leftovers in an airtight container in the fridge for up to 1 day. Tomatoes can release moisture, so it’s best to eat leftovers quickly.
Yes, feel free to experiment with other herbs like basil or chives, and add toppings like grated cheese or capers for variety.
If you don’t have mustard caviar, you can use regular mustard or another type of condiment for a similar tangy flavor.
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Recipe card
Tomato Carpaccio with Mustard Vinaigrette
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Ingredients
- 2-3 tomatoes ripe
- 1/2 red onion small
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons pickled mustard seeds optional
- Salt flakes or fleur de sel
- Pepper
Mustard Vinaigrette
- 1/2 teaspoon mustard
- 2 tablespoons white balsamic vinegar
- 4 tablespoons of olive oil
- Salt and pepper
Instructions
- Wash the tomatoes and slice as thinly as possible (ideally 1-2 mm).
- Cut the red onion in half, then slice one half into thin rings.
- Arrange tomato slices on a large plate.
- Sprinkle generously with salt flakes or fleur de sel.
- Add the red onion, parsley and a drizzle of olive oil.
- Prepare the vinaigrette by mixing the mustard, white balsamic vinegar and a pinch of salt and pepper.
- Gradually whisk in the olive oil.
- Add a drizzle of vinaigrette and pickled mustard seeds.
- Finish with a dash of black pepper.
- Serve immediately.
