Tomato carpaccio salad

This tomato carpaccio with Dijon mustard vinaigrette is super-simple and ready in 10 minutes. It's a light, fresh appetizer or side dish that's perfect for summer.

All good tomatoes really need is a light touch and a salty bite, as Claire Thomson proves with this recipe from her tomato-celebrating cookbook

TOMATO CARPACCIO - the perfect summer dish | Vegan recipes, Whole food recipes, Healthy salad recipes

A delicious and easy pasta dish featuring yellow tomatoes, basil, and courgette, perfect for a quick midweek meal.

A raw Heirloom Tomato Carpaccio made with thinly sliced heirloom tomatoes, fresh burrata cheese, pistachios, corn, and microgreens.

A refreshing and vibrant salad featuring thinly sliced beets marinated in a tangy lemon-balsamic blend, complemented by crisp arugula, finely chopped red onion, and fresh parsley. This dish is a delightful fusion of flavors and textures, perfect for a light lunch or a sophisticated starter. Enjoy it chilled for the best experience!

For the vinaigrette, use whatever herbs you like, but I recommend a mixture of 50 percent basil or parsley. The vinaigrette can be prepped but not assembled ahead of time, since it does not benefit from a long maceration period.

Really not much more than a plate of sliced tomatoes, the key to this dish is truly ripe tomatoes, the kind you get at the farmers’ market at summer’s end. It doesn’t matter what color they are, though large red ones are ideal. Use your best extra-virgin oil for the dressing, which also features briny shallots and capers, a whiff of garlic and a touch of anchovy. Finish with a handful of basil leaves.