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My Tomato and Zucchini Carpaccio is a colorful mix of sliced heirloom tomatoes and zucchini/courgette topped with fresh dill, pine nuts, fruity olive oil and flaked sea salt. It’s the perfect summer tomato appetizer that is simple, healthy and looks beautiful.

A tomato carpaccio viewed from overhead

Without a doubt, this is the most colorful tomato dish I have ever made. The striking combination of different tomatoes as well as various sizes help to give this dish it’s unique, colorful presentation. 

This is a very mediterranean looking tomato salad and that’s is just how it would be serve in that part of the world – clean and simple!

A closeup of a colorful tomato and zucchini carpaccio

When you think of carpaccio, you may think of thinly sliced beef as in the popular Italian appetizer. But, since the word has no translation (it’s just the name of a dish), why can’t it apply to thinly sliced tomatoes and zucchini/courgette and be made into an Italian vegan carpaccio?

The zucchini/courgette is sliced and served raw. You may choose to cook it if raw is not your thing, or you can leave it out completely (but that would be a shame).

Tomato and Zucchini Carpaccio Seasoning

There’s not much seasoning in this dish. Why? Because you don’t need it! You want to let the delicious, sweet nature of the tomatoes do all the talking here. My preferred go-to to help bring out those flavors is good quality and delicious tasting extra virgin olive oil, flaky sea salt and some freshly ground black pepper.

Also, the dill adds a lovely, mild and almost citrus and grassy flavor and the crunch from the toasted pine nuts add a creamy nutty little bite.

A overhead view of tomato slices and zucchini slices in a pretty display

Flaky Sea Salt

If you have not tried flaky sea salt to finish dishes, you’re kinda missing out. I even use it for a salty sweet bite on my Chocolate Chunk Cookies. My favorite brand is Maldon, one of the best and easily available brands to buy. You don’t need a lot, it’s not to make the dish salty, it added to simply enhance the natural flavors of the food.

Which tomatoes are best for carpaccio?

All ripe tomatoes will work for this recipe. I used a combination of heirloom and small cherry tomatoes. The more colorful the better and if you can find heirloom’s they’re unique looking, taste amazing and have come in all sorts of cool colors!

Optional tomato carpaccio toppings

Just like a traditional carpaccio, you can add capers, greens like arugula/rocket, shaved Parmesan, a fresh squeeze of lemon juice or fresh basil leaves.

How to thinly slice tomatoes

It is best if your tomatoes are not too soft, but most importantly a very sharp knife is key. It is best to remove the core first, then hold the tomato firmly on a cutting board and make back and forth movements to slice. You can also use a serrated knife. For the zucchini, I used my mandoline. It’s all about the cuts here and getting them right will enhance your presentation.

More fresh tomato recipes:

Yield: 4

Tomato and Zucchini Carpaccio

Sliced yellow and red heirloom tomatoes with sliced zucchini on a round plate

Thin tomato and zucchini slices are topped with fruity olive oil, flaky sea salt, fresh dill and toasted pine nuts.

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes

Ingredients

  • 6 large tomatoes, thinly sliced
  • 1 medium zucchini, thinly sliced
  • 4 tablespoons unsalted pine nuts * see note
  • Extra virgin olive oil
  • Flaky sea salt
  • Small handful of fresh dill
  • Ground black pepper

Instructions

  1. To a large serving platter/plate, arrange the tomato and zucchini slices.
  2. To toast the pine nuts (skip this step if you buy them already toasted). To a dry frying pan, add the pine nuts in an even layer over medium low heat. Toast, toasting often until they turn golden brown. Remove and allow to cool.
  3. Drizzle a olive oil over the tomato slices (to your liking). Add an even sprinkle of flaky sea salt, sprinkle the dill, and top with the toasted pine nuts.

Notes

If you can find unsalted toasted pine nuts, this is a plus

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 145Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 161mgCarbohydrates 13gFiber 4gSugar 8gProtein 4g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Italian / Category: Appetizers