Ina Garten Tomato Carpaccio

Ina Garten tomato carpaccio turns ripe summer tomatoes, shaved Parmesan and a creamy Caesar dressing into a silky, elegant salad in 20 minutes. Save this easy summer tomato salad for dinner parties, cookouts or holiday tables, because the garlicky dressing is make-ahead and everything else is just slicing.

Slice the tomatoes about 3/8 inch thick with a serrated knife and assemble the plates only right before serving. Salted tomatoes release juice quickly, so waiting any longer leaves you with watery plates and a thinned-out dressing.

Ina Garten borrowed the idea from classic beef carpaccio and swapped in red summer tomatoes that look just like the meat, then added a Caesar-style dressing with capers and Parmesan. The recipe comes from Cooking for Jeffrey (2016).

Source: Cooking for Jeffrey (2016)

Ina Garten Tomato Carpaccio

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Course: SaladCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking timeminutes

Calories

480

kcal

Thin overlapping tomato slices sit on a puddle of garlicky, lemony Caesar dressing and get a shower of salt, capers, basil and shaved Parmesan. Each bite stays juicy and cool, with a creamy dressing that clings to the tomatoes.

Ingredients

• 2 extra-large egg yolks, at room temperature
  

• 2 teaspoons Dijon mustard, at room temperature
  

• 1 tablespoon chopped garlic (3 cloves)
  

• 2 anchovy fillets, drained
  

• 1/2 cup freshly squeezed lemon juice, at room temperature (2 to 3 lemons)
  

• Kosher salt and freshly ground black pepper
  

• 3/4 cup good olive oil
  

• 1/4 cup canola oil
  

• 1/2 cup freshly grated Italian Parmesan cheese
  

• 4 to 5 large, firm, ripe red summer tomatoes, preferably heirloom
  

• 1/2 teaspoon fleur de sel
  

• 2 tablespoons capers, drained
  

• 1/4 cup julienned fresh basil leaves
  

• 2-ounce chunk of Italian Parmesan cheese, shaved with a vegetable peeler
  

Directions

• Blend the dressing: Place 2 egg yolks, 2 teaspoons Dijon mustard, 1 tablespoon chopped garlic, 2 anchovy fillets, 1/2 cup lemon juice, 2 1/2 teaspoons kosher salt and 1 teaspoon pepper in a food processor. Process for 15 seconds with the steel blade.
• Add the oils: Combine 3/4 cup olive oil and 1/4 cup canola oil in a glass measuring cup. With the food processor running, pour the oils down the feed tube in a thin stream, as you would for mayonnaise.
• Finish the dressing: Add 1/2 cup grated Parmesan and pulse to combine. The mixture will be thin enough to drizzle over the tomatoes.
• Slice the tomatoes: Pour a puddle of dressing in the middle of 4 dinner plates. Core 4 to 5 large tomatoes, then slice them crosswise with a serrated knife about 3/8 inch thick.
• Arrange and season: Lay overlapping tomato slices decoratively over the dressing on each plate. Sprinkle with 1/2 teaspoon fleur de sel, then drizzle more dressing over the tomatoes with a tablespoon.
• Garnish and serve: Top with 2 tablespoons capers, 1/4 cup julienned basil, the shaved Parmesan and a little pepper. Serve at room temperature with a pitcher of extra dressing on the side.

Tools for this recipe

• Cuisinart 14-cup food processor, Victorinox Fibrox 8-inch chef's knife, OXO swivel vegetable peeler, Le Saunier de Camargue fleur de sel. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make the dressing ahead of time?

Yes, Ina Garten suggests making the dressing in advance and keeping it in the refrigerator. It thickens when cold, so let it sit out for a few minutes and stir before drizzling.

When should I slice and plate the tomatoes?

Do it just before serving. Once tomatoes are sliced and salted they start to release juice, which thins the dressing and makes the plates watery.

What kind of tomatoes work best?

Use large, firm, ripe red summer tomatoes, and heirloom varieties are a good choice. Firm ones slice cleanly into thin rounds and hold their shape on the plate.

Can I make this without anchovies?

You can leave them out, but the dressing will taste less like a classic Caesar. A small splash of Worcestershire sauce can add some of that savory depth, though it isn't in the original.

What's the most common mistake with tomato carpaccio?

Cutting the slices too thick or serving the tomatoes straight from the fridge. Thin slices at room temperature taste sweeter and let the dressing coat every bite.