Tomato carpaccio

Name: Tomato carpaccio
Total time: 10 min
Yield: 6
Ingredients: 8 ripe heirloom tomatoes; extra virgin olive oil; 85 g raspberries; raspberry vinegar; 2 x 125 g burrata or good-quality mozzarella cheese; a few sprigs of fresh basil

With raspberries & burrata

“The raspberries add a lovely tang to the salad that’s incredible with the mozzarella and aromatic basil ”

Serves 6

Cooks In10 minutes

DifficultySuper easy

Jamie Magazine Vegetables Aussie Christmas Australia day Italian Tomato

Nutrition per serving

Calories 175 9%
Fat 13.4g 19%
Saturates 6.5g 33%
Sugars 3.8g 4%
Protein 8.5g 17%
Carbs 3.8g 1%

Of an adult's reference intake

Jamie Magazine

By Greg Marchand

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Ingredients

8 ripe heirloom tomatoes
extra virgin olive oil
85 g raspberries
raspberry vinegar
2 x 125 g burrata , or good-quality mozzarella cheese
a few sprigs of fresh basil

Tap For Method

Jamie Magazine

By Greg Marchand

Tap For Ingredients

Method

Slice the tomatoes and arrange on a plate. Season with sea salt, black pepper and oil.
Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork.
Tear the burrata and scatter over the tomatoes, drizzle over the raspberry dressing and pick over the basil leaves to serve.