Heirloom Tomato Carpaccio

Carpaccio - not just for meat people! This simple tomato carpaccio is inspired by my belived True Food cookbook, and really a lovely sumer side (or meal). Tomatos are so beautiful right now, and what better way to showcase them than by slicing them thin and layering them on a pretty platter.

Servings: 2
Serving Size:1/2
Point Plus: 1pp
Prep Time: 10 minutes
Cook Time: n/a
Level of Difficulty: Easy

Ingredients
An assortment of Heirloom tomatoes
1 T olive oil
1 T champagne vinegar
1 Shallot
1 small bunch of fresh parsley, roughly chopped
Kosher salt + pepper to taste

Directions

Using a sharp knife (or event better, a tomato knife!) slice your tomatos very very thin, as thin as you can. Do the same with your shallots. Add both your tomatos and shallots into a small bowl, and pour the oil and vinegar over them. Mix well then add parsley, salt and pepper. Arrange the tomatos on a nice platter and serve.

Tip

I used cherry heirloom tomatoes for this dish, but you could use any type of tasty tomato that you like!

XOXO - Katie