1. Arrange the tomato slices on a plate.Season with salt, pepper and olive oil.
2. Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork. Top the tomatoes with the torn burrata, drizzle over the raspberry dressing and scatter with basil to serve.
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Time: 10 minutes
No, it’s not “real” carpaccio, but the word is perfectly descriptive here. As you might expect, big, fleshy beefsteak tomatoes are the way to go. (In any case make sure your knife is sharp.)
You can treat other shaved or super thinly sliced vegetables the same way, especially fennel, radishes, (seeded) cucumbers, kohlrabi, smallturnips, beets, and parsnips.
4 ripe beefsteak or other large tomatoes (about 3 pounds), thinly sliced
Salt and black pepper
4 cups arugula, watercress, mache, or other tender, flavorful greens
2 tablespoons olive oil, or more if you like
Shaved Parmesan cheese, for garnish
1 lemon, cut into wedges
1. Spread out the tomato slices to cover individual plates or a serving platter in a thin layer. Sprinkle with salt and pepper, then top with the greens and season again. Drizzle the oil over all.
2. Scatter the shaved Parmesan on top and serve with the lemon wedges.
Tomato Carpaccio with Mozzarella. Use really good fresh mozzarella and make sure it’s really cold (and your knife is sharp). Slice 4 ounces mozzarella cheese as thinly as you can and layer the pieces among the tomatoes.