How to make tomato carpaccio with raspberries and basil
A classic combination of tomatoes, basil and balsamic vinegar with a little sweet surprise.
The sweet, sharp taste of raspberries totally transforms this simple salad of thinly sliced tomatoes and fresh basil leaves.
What brings it all together is the dressing which is sweet, tart and spicy all at the same time.
Ingredients (serves 2)
500g organic tomatoes
100g fresh raspberries
Handful fresh basil leaves
For the dressing
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon toasted sesame oil
1 teaspoon Sriracha or your favourite hot sauce
Salt
Freshly ground black pepper
Method
Put all the dressing ingredients into a sealable jar, secure the lid and shake vigorously to combine. Taste and adjust the seasoning if necessary.
Slice the tomatoes very thinly and arrange on two serving plates. Scatter over the basil leaves and raspberries.
Drizzle the dressing over the salad just before serving.
Serve with some crusty bread to mop up any excess dressing.
Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.
