Tomato Carpaccio Salad

Serves 2
We have “vegified carpaccio”, which normally consists of thin shavings of raw beef fillet drizzled with olive oil. Instead we used perfectly ripe beefsteak tomatoes, thinly sliced and dressed.
Recipe Category
Occasion

You will need

2 large very ripe red beefsteak tomatoes
2 t (10 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
pinch sugar
3 T (45 ml) Ina Paarman’s Classic Balsamic Vinaigrette
2 spring onions, finely sliced

Method

Slice the tomatoes thinly with a sharp serrated knife. Arrange in overlapping slices on a plate.

Season with Lemon & Black Pepper Seasoning and sugar.

Leave to stand at room temperature for ±30 minutes.

Before serving, sprinkle with Balsamic Vinaigrette and finely sliced spring onions.