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Heirloom red and yellow tomato carpaccio salad
Ingredients
- 4 assorted heirloom tomatoes, preferably different colours, sliced into rounds
- 1/4 cup extra virgin olive oil
- Maldon sea salt and cracked black pepper to taste
- Fresh basil leaves, sliced in chiffonade ribbons
Directions
- Core tomatoes and thinly slice them on a mandolin or sharp serrated knife into super thin rounds. To assembly, lay tomatoes onto a platter alternating rings of different colours. Do not refrigerate.
- Drizzle with great quality olive oil, season with Maldon or other flaked salt and pepper. Sprinkle with basil ribbons.
