This colorful tomato carpaccio with anchovies and basil is a fresh Mediterranean appetizer made with juicy ripe tomatoes, salty anchovies, capers, lemon, and extra virgin olive oil.
It takes only a few minutes to prepare and looks beautiful on a summer table, making it perfect for entertaining, light lunches, or an easy no-cook starter.
Wash the tomatoes and cut them into very thin slices. Arrange them slightly overlapping on a large serving plate for a colorful carpaccio-style presentation.
Arrange the anchovy fillets over the tomatoes and scatter the capers across the plate. Taste before adding salt because both ingredients are naturally salty.
Mix the olive oil, lemon juice, and black pepper. Spoon the dressing evenly over the tomatoes and let them rest for about 5 minutes.
Add the basil leaves just before serving. Their fresh aroma pairs perfectly with the tomatoes, anchovies, and lemon.
Use ripe, flavorful tomatoes and good-quality extra virgin olive oil. Heirloom tomatoes in different colors make the plate especially eye-catching and Pinterest-friendly.
For the best flavor, serve the carpaccio shortly after preparing it, preferably at cool room temperature rather than straight from the refrigerator.
Serve it with toasted bread, crostini, grilled seafood, or as part of a Mediterranean appetizer platter.
This easy tomato carpaccio proves that simple ingredients can create an elegant appetizer. Save the recipe for tomato season and enjoy it whenever you want a fresh, quick Mediterranean dish.