Simple Tomato Carpaccio with Balsamic Vinegar, Olive Oil and Feta Cheese

Woo hoo sweet tomatoes have arrived. I was inspired by the dish when my hubby came home after being with a client at an Italian bistro. As the first question I ask him (before did you have a good day) is what did you have for lunch or dinner, he has got use to it now and answers before I even ask. He mentioned how his client ordered tomato carpaccio as i side dish and it was delicious. I thought I have to try and replicate this, while in the farm shop they had some gorgeous heirloom tomatoes and I knew this was my chance. It is very simple but the tomatoes really sing. The important part is making sure you add a light sprinkle of salt over them as it draws out their beautiful sweetness, I also think a good quality balsamic vinegar and olive oil is important as it really makes the tomatoes shine. It’s also a great dish as a side or at a BBQ.


  • 3 large tomatoes, I used heirloom
  • 1 tsp fine sea salt
  • 1 tsp mixed dried herbs, I used Italian
  • 1 block of feta cheese
  • 1 tbsp good quality balsamic vinegar
  • 1 tbsp good quality extra virgin olive oil
  • 2 tbsp cress as a garnish, optional


  1. Slice the tomatoes about 1/2 cm wide.
  2. Place on a plate, add the salt and herbs and lightly rub so the salt sinks in
  3. Leave for 10 minutes so they release their yummy juices.
  4. To finish, crumble over the feta. Pour over the olive oil and balsamic. Finish with a sprinkling over cress if using. Serve with bread so you can mop up the yummy juices. Enjoy 😊

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