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Tomato carpaccio

Tomato carpaccio

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Tomato carpaccio

With raspberries & burrata

With raspberries & burrata

Serves 6

Cooks In10 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 175 9%

  • Fat 13.4g 19%

  • Saturates 6.5g 33%

  • Sugars 3.8g 4%

  • Protein 8.5g 17%

  • Carbs 3.8g 1%

Of an adult's reference intake


  • 8 ripe heirloom tomatoes
  • extra virgin olive oil
  • 85 g raspberries
  • raspberry vinegar
  • 2 x 125 g burrata , or good-quality mozzarella cheese
  • a few sprigs of fresh basil

Recipe From

Jamie Magazine

By Greg Marchand


  1. Slice the tomatoes and arrange on a plate. Season with sea salt, black pepper and oil.
  2. Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork.
  3. Tear the burrata and scatter over the tomatoes, drizzle over the raspberry dressing and pick over the basil leaves to serve.

Watch the video: Orgasnic strawberry tomato carpaccio