Tomato carpaccio


Prep time: 
10 minutes
Cooking time: 
0 minutes


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


  • 8 ripe tomatoes, and variety you have
  • 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


  1. Slice the tomatoes and arrange on a plate. Season with sea salt, black pepper and oil.
  2. Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork.
  3. Tear the burrata and scatter over the tomatoes, drizzle over the raspberry dressing and pick over the basil leaves to serve.
Photo Credit: Jonny Hughes @jonny2love
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