Tomato "Carpaccio" with Arugula and Herb Salad Recipe

Name: Tomato "Carpaccio" with Arugula and Herb Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fresh lemon juice; 2 tablespoons minced shallots; 1 teaspoon minced garlic; 1/2 cup extra-virgin olive oil; 1 tablespoon finely chopped fresh oregano leaves; 1 tablespoon finely chopped fresh tarragon leaves; 1 tablespoon finely chopped fresh Italian parsley leaves; 1 tablespoon finely chopped fresh chives; 3 tablespoons finely chopped fresh basil leaves; 2 cups red and/or yellow tomatoes, cut into 1/2-inch dice (about 2 to 3 tomatoes); 5 ounces Sweet 100 tomatoes, cut 1/2, 1 cup; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 10 large red and/or yellow tomatoes, about 8 ounces each, thinly sliced; Salt and freshly ground black pepper; 4 ounces (about 6 cups) fresh baby arugula; 2 -ounce chunk Parmesan

Servings: persons

2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
1 tablespoon finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped fresh Italian parsley leaves
1 tablespoon finely chopped fresh chives
3 tablespoons finely chopped fresh basil leaves
2 cups red and/or yellow tomatoes, cut into 1/2-inch dice (about 2 to 3 tomatoes)
5 ounces Sweet 100 tomatoes, cut 1/2, 1 cup
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
10 large red and/or yellow tomatoes, about 8 ounces each, thinly sliced
Salt and freshly ground black pepper
4 ounces (about 6 cups) fresh baby arugula
2 -ounce chunk Parmesan

1
For the vinaigrette: In a medium bowl, combine the lemon juice, shallots, and garlic.
2
Slowly whisk in the olive oil to form an emulsion.
3
Add the chopped herbs.
4
Stir in the diced tomatoes and Sweet 100's and mix well.
5
Season with salt and pepper.
6
To assemble: On a round platter, arrange the sliced tomatoes in concentric circles, slightly overlapping the slices and alternating colors if using both red and yellow tomatoes.
7
Season with salt and pepper.
8
Spoon the tomatoes from the vinaigrette over the sliced tomatoes, leaving some of the vinaigrette in the bowl.
9
Toss the arugula in the bowl with the remaining vinaigrette.
10
Season with salt and pepper.
11
Arrange the arugula in the middle of the platter.
12
Using a vegetable peeler, shave thin slices of Parmesan over the tomatoes and arugula.
13
Pass freshly ground black pepper.
14
Serve at room temperature.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons fresh lemon juice, 2 tablespoons minced shallots, 1 teaspoon minced garlic, 1/2 cup extra-virgin olive oil, and more.

Yes, Tomato "Carpaccio" with Arugula and Herb Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato "Carpaccio" with Arugula and Herb Salad

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