Tomato carpaccio salad

Vegetable version of the Italian traditional meat dish! If earlier the word "carpaccio" was understood as a traditional dish of Italian cuisine made from raw meat cut into thin plates, today this term refers to any food cut into the same thin plates or slices. As a rule, this is an appetizer for the main dishes, and not a separate dish. A real culinary recipe offers to cook a delicious and simple carpaccio of tomatoes and herbs. This is our tomato carpaccio salad

Milada

Recipe author

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Composition / ingredients

Servings:

Tomatoes (fresh)

Green onion

Garlic

Dill

Parsley

White wine vinegar

Olive oil

Ground black pepper

0.3

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 54 % 7 g

Carbohydrates 38 % 5 g

94 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 20 min

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Pour boiling water over well-washed tomatoes to make them easy to clean. Then peel off the skin and cut into beautiful thin circles. We take a wide round dish and spread the tomatoes, putting them on top of each other. Pour a small amount of olive oil. Next, squeeze the garlic into a separate bowl, mix it with salt, ground pepper, olive oil and vinegar. Fill the resulting sauce with fresh chopped herbs, finely chopped green onions and cover the tomatoes on a platter with them. Tomato Carpaccio salad is ready.