Savour the vibrant flavours of summer with a Tomato Carpaccio, where thinly sliced heirloom tomatoes meet a zesty Dijon lemon vinaigrette. Topped with briny olives and crisp radishes, this dish is a refreshing and elegant appetizer or a colorful tartine when served over toasts.

Mis en Place

Heirloom Tomatoes

Green Olives

Breakfast Radishes

Vinaigrette

½ Shallot, finely diced

1 Garlic Clove, finely chopped

Lemon Peel, zested

1 Tbsp Dijon Mustard

2-3 Tbsp Lemon Juice

½ Cup Olive Oil

Kosher Salt

Black Pepper

Method

Step 1

Thinly slice an array of heirloom tomatoes, green olives and radishes.

Step 2

Make Vinaigrette

Combine shallot, garlic and lemon zest with Dijon mustard. Add honey, vinegar and lemon juice.

 In a slow and steady stream whisk in oil until emulsified.

Season with salt and pepper.

*here I used a black sea salt

Step 3

On a serving platter, lay down sliced tomatoes, and scatter radishes and olives over top.

Dress with vinaigrette and serve.