Tomato Cucumber Carpaccio

Juicy red tomatoes and crisp cucumbers sliced paper-thin are featured in this elegant appetizer. Make it when locally grown tomatoes are at their peak. These vegetables are also delicious served with a bit of pesto.

Serves: 4

Serves 4

What you need:

  • 2 large ripe tomatoes
  • 1 English cucumber
  • 1 tablespoon fresh chives, chopped
  • 1 teaspoon capers
  • Extra virgin olive oil
  • Salt and freshly ground black pepper
  • Basil Pesto

What you do:

  1. Cut the tomatoes and cucumber into paper-thin slices and fan them out on a large serving platter or individual plates.
  2. Sprinkle the vegetables with chives, capers, a drizzle of olive oil, and salt and pepper to taste. Serve with Basil Pesto if desired.

Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!