Looking for a fresh, Mediterranean-inspired appetizer? This Tomato Carpaccio with Kalamata Olives is simple, elegant, and bursting with flavor. Perfect for summer lunches, dinner parties, or a light starter, it’s a healthy dish that tastes as good as it looks.

Ingredients:

  • 4 heirloom tomatoes, thinly sliced
  • 1 small red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and halved
  • 3 tablespoons olive oil
  • Fresh thyme leaves (about 1 tablespoon, or to taste)
  • Sea salt, to taste

Instructions:

  1. Prepare the Tomatoes
    Wash the heirloom tomatoes and slice them as thinly as possible. Arrange the slices in a single layer on a serving platter, slightly overlapping for a beautiful presentation.
  2. Add Red Onion
    Thinly slice the red onion and scatter evenly over the tomato slices.
  3. Top with Kalamata Olives
    Pit and halve the Kalamata olives, then sprinkle them generously over the tomatoes and onions.
  4. Season & Dress
    Drizzle the olive oil evenly over the salad. Sprinkle fresh thyme leaves and sea salt to taste. For an optional touch, add freshly cracked black pepper or a splash of balsamic vinegar.
  5. Chill or Serve Immediately
    This Tomato Carpaccio with Kalamata Olives can be served immediately or chilled for 15–20 minutes to enhance the flavors.
  6. Garnish & Enjoy
    Serve as a starter or a light side dish. Pair with crusty bread, fresh mozzarella, or a crisp white wine for a full Mediterranean experience.

Tips for the Best Tomato Carpaccio:

  • Use ripe heirloom tomatoes for natural sweetness and vibrant color.
  • Slice the onions thinly to avoid overpowering the delicate tomato flavor.
  • Extra virgin olive oil adds depth and richness to the dish.