For me, the tomato is the queen of summer – there’s hardly a vegetable I love more. This tomato carpaccio with ginger, sherry vinegar and fresh coriander shows just how much flavour simple tomatoes can offer when prepared in the right way. It’s ready to serve in just 10 minutes – perfect for hot days when you don’t want to spend ages in the kitchen. Inspired by Ottolenghi.
Ingredients
- 1 kg ripe tomatoes
- 1 piece of fresh ginger (2 cm)
- 1 spring onion
- 1 tbsp rapeseed oil
- 2 tsp white wine vinegar
- 1 tsp sherry vinegar
- 1 pinch of Fleur de Sel
- freshly ground black pepper
- 1 green or red chilli
- 3 sprigs of fresh coriander (alternative: basil)
- 4 tbsp olive oil
How to make a tomato carpaccio – Step by Step
- Peel the ginger and grate it finely. Clean the spring onion, cutting off the root and half of the dark green part. Finely chop the white and green parts separately.
- Mix the ginger and the white part of the spring onion with 1 tbsp rapeseed oil, a pinch of Fleur de Sel, 2 tsp white wine vinegar and 1 tsp sherry vinegar, then leave to marinate.
- Wash the coriander, shake it dry and chop it finely. Wash the chilli, remove the stalk and seeds (if you like) and chop it finely. Mix the coriander and chilli together.
- Wash the tomatoes, pat them dry, slice them and arrange them in a single layer on a large plate.
- Spread the dressing evenly over the tomatoes. Drizzle the 4 tbsp of olive oil evenly over them as well, then scatter the coriander and chilli mixture and the green parts of the spring onion over the tomatoes. Sprinkle with freshly ground pepper.
Tips & Variations
The most important thing about this carpaccio is the tomatoes themselves – the riper and more flavourful they are, the better, as they take centre stage without anything else to distract from them. A mix of different varieties and colours looks most appealing; oxheart and date tomatoes work just as well as standard vine tomatoes.
It’s important to use a really sharp knife, otherwise the slices will get squashed instead of being cut cleanly.
If you don’t have any sherry vinegar at home, use balsamico bianco or a little more white wine vinegar instead.
Instead of coriander, you could use basil, chives or flat-leaf parsley. And for a more filling version, serve the carpaccio with burrata, toasted pine nuts or a few slices of toasted sourdough bread.
Be sure to use the tomatoes at room temperature – cold tomatoes lose their flavour.
Storage
- Room temperature: Leave the prepared carpaccio to stand for no more than an hour.
- Fridge: Leftovers will keep for a day if covered. The tomatoes will release water and lose their flavour. Whole tomatoes should generally not be kept in the fridge, nor should they be stored next to other fruit and vegetables.
- Freezer: Not suitable. Thawed tomato slices fall apart completely.
The dressing is easy to make in advance and will keep in a jar in the fridge for 2 to 3 days – it actually develops a richer flavour as it infuses.
FAQ on Tomato Carpaccio
Only partly. The dressing and the coriander-chilli mixture can be made a few hours ahead. Slice and arrange the tomatoes just before serving, otherwise they release water.
Ripe, aromatic summer tomatoes with firm flesh. A mix of different varieties and colours looks especially lovely, but the most important thing is that they are at room temperature.
Balsamico bianco, or simply a little more white wine vinegar. The sherry vinegar adds a nutty depth, but the recipe works well without it.
Stored correctly, tomatoes stay fresh for up to 14 days. Lay them out on a cloth and keep them somewhere cool and dark, ideally a cellar. Do not store them in the fridge or alongside other fruit and vegetables, or they lose their aroma.Richtig gelagert bleiben die Tomaten bis zu 14 Tage lang frisch. Die Tomaten auf einem Tuch legen und an einem kühlen, dunklen Ort aufbewahren – idealerweise im Keller. Nicht im Kühlschrank oder zusammen mit anderem Obst und Gemüse aufbewahren, sonst verlieren sie ihr Aroma.
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Recipe card
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Tomato-Carpaccio
Equipment
- 1 – ginger grater or fine grater
- 1 – cutting board and sharp knife
- 1 – small bowl for the dressing
- 1 – large flat plate or platter
Ingredients
For the dressing:
- 2 cm fresh ginger 2 cm
- 30 g spring onion
- 1 tsp rapeseed oil
- 2 tbsp white wine vinegar
- 1 tbsp sherry vinegar
- 1 Pinch fleur de sel
To assemble:
- 1 kg ripe tomatoes
- 1 green or red chilli
- 3 sprigs fresh coriander
- 4 tbsp olive oil
- 1 Pinch freshly ground black pepper
Instructions
- Peel the ginger and grate it finely. Trim the spring onion, cutting away the root and half of the dark green. Finely chop the white and the green parts separately.
- Combine the ginger and the white part of the spring onion with the rapeseed oil, a little fleur de sel, the white wine vinegar and the sherry vinegar. Set aside to infuse.
- Wash the coriander, shake it dry and chop finely. Wash the chilli, remove the stalk and, if preferred, the seeds, then chop finely. Combine the coriander and chilli.
- Wash and dry the tomatoes, slice them and arrange them flat on a large plate.
- Spoon the dressing evenly over the tomatoes. Drizzle the olive oil over the top, then scatter over the coriander-chilli mixture and the green part of the spring onion. Finish with freshly ground black pepper.
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