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Tomato Carpaccio with Cucumber Salsa and Marinated Onions Recipe
Ash Tyrrell

Tomato Carpaccio with Cucumber Salsa and Marinated Onions Recipe

I recently tried making this Tomato Carpaccio with Cucumber Salsa and Marinated Onions, and honestly, it blew me away! The combination of sweet tomatoes, tangy marinated onions, and fresh cucumber salsa is refreshing, colorful, and surprisingly simple to prepare. I love how versatile it is—it works as a starter, a side, or even a light meal.
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 5-6 medium mixed tomatoes – I go for sweet meaty ones for the best flavor.
  • A handful of small cherry tomatoes – adds extra color and juiciness.
  • 1 tbsp fresh mint leaves – brightens the flavors and adds freshness.
  • Extra virgin olive oil EVOO – I always use good-quality EVOO for its fruity notes.
  • Freshly ground black pepper – adds a subtle kick and depth.
  • 1 cucumber very finely chopped – I like using a mandolin for uniform pieces.
  • 1/2 small bell pepper finely chopped – adds crunch and sweetness.
  • 6-8 Kalamata olives pitted and finely chopped – gives a briny contrast.
  • 1 tbsp finely chopped fresh mint – enhances the herbaceous notes.
  • 1 tbsp finely chopped fresh dill – adds a subtle nostalgic flavor.
  • 1 red onion thinly sliced into rings – soak in ice water if you want a milder taste.
  • 1.5 tbsp red wine vinegar – brightens the vegetables and adds tang.
  • 1 garlic clove minced – a touch of heat and depth.
  • 2 tbsp EVOO – balances the acidity of vinegar.
  • 1/2 tsp rock salt – gives clean pure seasoning.

Method
 

  1. First, I thinly sliced the red onion and soaked it in ice water for 10-15 minutes to mellow the sharpness. Meanwhile, I whisked together red wine vinegar, EVOO, garlic, and salt to make a light vinaigrette. This mix is what infuses the vegetables with flavor.
  2. Next, I chopped cucumber, bell pepper, olives, and herbs into tiny pieces and combined them with the drained onions. Tossing everything gently in the vinaigrette creates a bright, refreshing salsa that’s ready to elevate the tomatoes.
  3. I sliced the larger tomatoes into thin rounds and halved the cherry tomatoes. Laying them out on a serving plate in an overlapping pattern creates that carpaccio look. A drizzle of EVOO over the top enhances their natural sweetness.
  4. Finally, I spooned the cucumber salsa generously over the tomatoes. A few fresh mint leaves and a quick grind of black pepper completed the dish. It’s best served immediately before the tomatoes release too much juice.

Notes

  • I always use sweet, firm tomatoes to prevent sogginess.
  • Let the salsa marinate for at least 20 minutes to deepen the flavor.
  • I chop herbs finely to make sure every bite is balanced.
  • Drizzle EVOO just before serving to keep the tomatoes fresh.
  • I sometimes chill the serving plate for a cooler, more refreshing dish.