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Chef's Tip
After slicing the tomatoes, arrange them on paper towels for 15 minutes to remove excess moisture. This concentrates their flavor and prevents the plate from becoming watery. When serving, tear the burrata rather than cutting it - this preserves its creamy texture and creates a more rustic presentation.
Instructions
- Slice tomatoes: Using a very sharp knife, cut heirloom tomatoes into 1/8-inch thick slices. Arrange on paper towels, sprinkle lightly with salt, and let drain for 15 minutes.
- Prepare herb dressing: In a food processor or blender, combine olive oil, vinegar, basil, parsley, chives, tarragon (if using), garlic, Dijon, honey, salt, and pepper. Pulse until herbs are finely chopped and dressing is emulsified.
- Fry capers: Heat vegetable oil in a small skillet over medium-high heat. Add dried capers and fry until they open like flowers and become crispy, about 1-2 minutes. Remove with slotted spoon to paper towels.
- Soak red onion: Place sliced onion in a small bowl of ice water for 5 minutes to mellow its sharpness. Drain well and pat dry.
- To assemble: Arrange tomato slices on a large platter or individual plates, slightly overlapping in a circular pattern. Drizzle with some of the herb dressing.
- Tear burrata cheese into pieces and arrange over the tomatoes.
- Top with drained red onion slices, fried capers, and arugula leaves.
- Drizzle remaining dressing over the salad and around the edges of the plate.
- Garnish with halved cherry tomatoes, micro greens, and edible flowers if using.
- Finish with a sprinkle of flaky sea salt, freshly ground pepper, and a final drizzle of olive oil.
Plating
Arrange tomato slices in a single layer on a large, flat serving plate, arranging colors in an artistic pattern. Tear the burrata into several pieces and place in the center of the tomatoes. Scatter the fried capers, red onion, and halved cherry tomatoes around the dish. Gently place small clusters of arugula and micro greens between the tomato slices. Drizzle the herb dressing in a circular motion over and around the salad. Finish with a few edible flowers for color.
Storage & Reheating
This salad is best prepared and served immediately. The herb dressing can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Bring to room temperature and shake well before using. The fried capers can be stored in an airtight container at room temperature for up to 3 days, but may lose some crispness.
About This Recipe
This tomato carpaccio draws inspiration from the classic Italian beef carpaccio preparation, reimagined with peak-season tomatoes as the star. The technique of salting and draining the tomatoes intensifies their natural flavors, while the burrata provides creamy richness similar to the traditional aioli. Fried capers add textural contrast and briny pops that complement the sweet acidity of the tomatoes, creating a vegetarian dish that celebrates simplicity and quality ingredients.