Heirloom Tomato Carpaccio

This simple yet very happy and colorful heirloom tomato carpaccio is one of my favorite ways to enjoy fresh and beautiful tomatoes from the local farmer’s market.

Made with divine-smelling citrus basil dressing and crowned with my favorite pistachios, this recipe will amplify these elevated tomato species.

Ingredients (serves 2-3 people):

3 medium heirloom tomatoes, preferably of different colors
A handful of roasted pistachios chopped
1 clove of garlic
1 cup of fresh basil leaves
Juice of 1 lemon + some lemon zest for garnishing
½ cup of olive oil
A few tiny basil leaves
Flaky salt and freshly ground black pepper

How-to:

Carpaccio:
1. Cut your tomatoes into ¼-inch round slices and assemble on a platter. I like to alternate colors for some additional splash of happiness.

2. Drizzle with the lemon basil dressing (recipe below), top with chopped pistachios, small basil leaves, and some lemon zest. Serve immediately, and eat fast before it turns into mush.

Dressing:
1. Add basil leaves, garlic, lemon juice, and salt into a food processor and blend until smooth, gradually adding olive oil as basil leaves become an aromatic sauce.

2. You can store leftover sauce in a jar in the fridge for a couple of days. Yuuuuum!