Heirloom Tomato Carpaccio
By Dominic Lamirande
Tomato season is truly at its peak right now! This tomato carpaccio puts heirloom tomatoes front and center, featuring an umami-packed vinaigrette, capers, jalapeño, and plenty of fresh herbs. Served alongside a warm baguette, it’s the ultimate shared appetizer to place right in the center of the table.
Heirloom Tomato Carpaccio: The No-Cook Summer Appetizer
This heirloom tomato carpaccio is a refreshing cold starter that celebrates peak-season local tomatoes!
Tomato season in Quebec runs primarily from early July through October, peaking in August and September. Thanks to the province’s expanding greenhouse farming, fresh local tomatoes remain accessible much of the year.
Sliced thin and lightly salted to concentrate their natural flavors, the tomatoes are tossed with red onion, capers, jalapeño, and fresh herbs. The dish is elevated with a vibrant dressing made from extra-virgin olive oil, Dijon mustard, tamari, and lemon juice, then served with warm bread to soak up the flavorful juices at the bottom of the plate.
It’s a visually stunning dish that is made for sharing!
*Storage tip: This carpaccio is best enjoyed the same day to preserve the firmness of the tomatoes and the freshness of the herbs. Alternatively, store it in the refrigerator for a maximum of 24 hours.
Why make this recipe?
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Highlighting peak-summer local heirloom tomatoes at their absolute best.
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Quick & easy: ready in under 20 minutes, making it the dream recipe for effortless entertaining.
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Zero cooking: ideal for hot days when you want to avoid turning on the stove or oven.
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The bowl-scraping juice: the blend of natural tomato juices and vinaigrette creates a flavorful dressing meant to be soaked up with warm bread.
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Easily adaptable gluten-free: just use a gluten-free baguette and certified gluten-free tamari.
Tips for a perfect recipe:
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Never put tomatoes in the fridge: for a truly flavorful carpaccio, use ripe tomatoes at room temperature. They will have much more taste and a better texture.
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Use a serrated or very sharp knife: to get even slices without crushing the flesh of the heirloom tomatoes.
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Don’t skip the draining step (10 mins): salting the tomatoes before patting away the excess water concentrates their natural sugars and prevents the vinaigrette from becoming diluted.
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Vary the tomato colors: combine a dark red tomato, a yellow one, and different shades of cherry tomatoes to create a visually striking plate.
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Use a Mason jar for the emulsion: shaking the vinaigrette in a closed jar allows the Dijon mustard and olive oil to bind together in seconds.
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Make the vinaigrette up to 5 days in advance and store it in the refrigerator. Since olive oil tends to solidify in the cold, take it out about 15 to 20 minutes before serving, then shake the jar to re-emulsify everything.
Using a sharp knife, thinly slice the heirloom tomatoes and cherry tomatoes. Arrange the tomato slices on a large plate or platter, slightly overlapping them. Lightly salt the tomatoes and let them rest at room temperature for about 10 minutes. This will release a bit of water from the tomatoes and make them even more flavorful.
Meanwhile, prepare the vinaigrette. In a mason jar with a lid, add the extra-virgin olive oil, Dijon mustard, tamari, red wine vinegar, maple syrup, lemon zest, and lemon juice. Season with salt, pepper, and the sumac, if desired. Shake vigorously and set aside.
Gently pat the tomatoes dry with a paper towel to remove the excess water. Drizzle with a little bit of the vinaigrette, then scatter the red onion, capers, jalapeño, and chives over the tomatoes. Generously pour the remaining vinaigrette over the tomatoes.
Garnish with the caper berries and fresh basil leaves. Add a little freshly ground black pepper and more lemon zest, to taste.
Serve with a warm, crispy baguette. The best part is the bottom of the plate, where all the delicious juices collect, meant to be soaked up with a piece of crusty bread!
Bon appetit and enjoy!
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