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

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

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.

Jamie Magazine

By Greg Marchand