Heirloom Tomato Carpaccio Recipe

Prepare tomatoes

Wash heirloom tomatoes and pat dry. Using a sharp knife or mandoline set to a thin setting, slice tomatoes very thin (about 1/8 inch / 3 mm). Arrange slices in a single overlapping layer on a large platter or on individual plates to create the carpaccio base. If tomatoes vary greatly in size, cut largest to match the plating.

Supreme the citrus

Cut off the top and bottom of the orange and grapefruit. Hold fruit over a bowl and cut away peel and pith with a sharp knife, following the curve. Working over the bowl, cut between membranes to release individual citrus suprêmes (segments) and collect any juices. Reserve the juice in a small bowl (you will use a spoon to press any remaining juice from the membrane). Cut the lemon in half and squeeze half to add to reserved citrus juice; reserve the other half for zest and optional finishing.

Arrange citrus on tomatoes

Scatter the citrus suprêmes evenly over the tomato slices, leaving some tomato visible. Spoon a little of the reserved citrus juice evenly over the platter for brightness.

Trim fennel bulb: remove fronds and core if tough. Using a mandoline or very sharp knife, slice fennel paper-thin (about 1/16–1/8 inch). If fennel is large, remove the inner core before slicing. Toss sliced fennel lightly with a pinch of salt and set aside for 5 minutes to mellow the bite, then pat dry if excess moisture accumulates.

Stack and chiffonade basil leaves: stack a few leaves at a time, roll tightly, and slice into thin ribbons. Chop chives finely. If using dill, roughly chop. Distribute the fennel slices and herbs evenly over the tomatoes and citrus suprêmes.

Make the dressing: In a small bowl, combine the reserved citrus juice (from suprêmes and half lemon), extra-virgin olive oil, white balsamic vinegar, honey (if using), sea salt and freshly ground black pepper. Whisk or vigorously stir until emulsified and the dressing tastes balanced between acid and oil. Adjust salt, pepper, or honey to taste.

Dress the carpaccio: Using a spoon, drizzle the dressing evenly over the arranged tomatoes, citrus, fennel and herbs. Use sparing amounts at first — you can always add more. Let the dressed platter sit at room temperature for 5–10 minutes to let flavors meld.

Toast nuts: In a small dry skillet over medium heat, toast pine nuts or sliced almonds, stirring constantly, until golden and fragrant (1–3 minutes). Remove from heat to cool slightly.

Final touches: Sprinkle toasted nuts and microgreens or baby arugula across the platter. Grate the lemon half lightly to add lemon zest over the top. Finish with a few pinches of flaky sea salt and one final light drizzle of olive oil if desired.

Serve: Serve immediately at room temperature as a light starter or side. Leftovers can be kept loosely covered in the refrigerator for up to 24 hours, but best fresh.