This Vegetarian Summer Carpaccio means that summer has finally and truly arrived in the UK – about a month later than expected, but beggars can’t be choosers, I suppose, this is the infamous British summer we’re talking about.
It’s been hot though! If truth be told, anything over 20˚C is hot for me and I believe we did hit 30 a few days ago. Let’s face it, if I wanted hot weather, I would’ve stayed in the Tropics! Know what I mean?
Do you find yourself eating lighter fare in warm weather? More salads, less carbs? I certainly do! I wanted to make something different from the usual salads full of leaves, cucumbers and tomatoes, and this Vegetarian Summer Carpaccio is it. Of course, I exercise a slight artistic license to the name, but what’s life without a bit of risk? It has a winter cousin with smoked salmon, but you’ll just have to hang on for that particular recipe!
Carpaccio is Italian in origin. Traditionally, it’s a plate of thinly sliced raw meat, typically beef, and first came about in Venice, Italy, apparently styled after a Piedmont speciality. These days though, carpaccio comes in all forms, sashimi style platters are always a welcome sight as far as I’m concerned, and cool salad style carpaccios are hard to beat on hot, hot days!
And that’s what I give you today, a Vegetarian Carpaccio, especially for the summer. And you’ll be very proud of me when I tell you that I resisted all temptation to use any of my beloved “exotic” Middle Eastern and South East Asian ingredients! No sumac. No pomegranate molasses. No lemongrass. No galangal. A very well behaved recipe for those of you who are exotically challenged! When it comes to ingredients, that is.
Handy Hints on making Vegetarian Summer Carpaccio
Tomatoes – get different colours if you can, for more of a statement. Black tomatoes would look awesome in this! I’ve got red and yellow here.
Mozzarella – I love mozzarella pearls (balls) for this, rather going against the very principle of carpaccio being made up of thinly sliced ingredients. But hey, call me a daredevil! You can do the same or get whatever you can and either slice it up or take little pinches of it for a more blasé look.
Salad Dressing – I simply adore a good balsamic vinegar and use it quite often in dressings. You can’t beat the combination of balsamic vinegar, lemon juice, olive oil, salt and pepper.
Pomegranate Seeds – these guys are my go to food bling! Seriously. You want colour, just reach out for those pomegranate seeds. I’ve left this as an optional ingredient, I thought some of you might consider it exotic! If using, add a little of the juice from the fruit to the salad dressing. No more than a teaspoon though, we don’t want to upset the flavour profile of the salad dressing.
Slice your fruit and vegetables thinly but don’t fret too much about it, as you can see in my pictures. A thin serrated knife, like a bread knife, is your best option for slicing tomatoes without squashing them.
I’ve kept the carpaccio simple, going for ingredients that will complement each other. I would advice you to increase the number of tomatoes, avocado and strawberries rather than adding to the type, if you want more. Remember, less is more.
If experimenting with other ingredients, think of all the flavours and textures you’re putting together. In this carpaccio, we have creamy from the avocado, sweet from the strawberries and the ripe tomatoes, tart and sweet from the dressing and a sharp, aniseed flavour from the basil leaves.
Every mouthful is an explosion of flavours!
♥ Do you like this recipe? Please give it a 5-star rating below! And when you make it, share it on any social medium and tag me @azlinbloor … Lin xx ♥ A Vegetarian Carpaccio, especially for the summer, with mozzarella, avocado, tomatoes and strawberries!
Summer Vegetarian Carpaccio
A Vegetarian Carpaccio, especially for the summer, with mozzarella, avocado, tomatoes and strawberries!