Heirloom red and yellow tomato carpaccio salad

By Christine Cushing
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  • 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


  1. 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. 
  2. Drizzle with great quality olive oil, season with Maldon or other flaked salt and pepper. Sprinkle with basil ribbons.  

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