Vegetarian Summer Carpaccio

A Vegetarian Carpaccio, especially for the summer, with mozzarella, avocado, tomatoes and strawberries!
plate of sliced strawberries, tomatoes, with book on the side
Vegetarian summer carpaccio

This Vegetarian Summer Carpaccio is a plate of thinly sliced vegetables, fruit and mozzarella, garnished with a light balsamic dressing.

Estimated reading time: 3 minutes

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.

Now I am exercising a slight artistic license to the name, but what’s life without a bit of risk?

Vegetarian Summer Carpaccio
with mozzarella balls

What is Carpaccio?

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 carpacci (plural) are hard to beat on hot, hot days!

Vegetarian Summer Carpaccio Recipe

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.
  • No kaffir lime leaves!
pouring salad dressing on vegetarian summer carpaccio
don’t you just love balsamic vinegar?

Vegetarian Summer Carpaccio Ingredients

Tomatoes – get different colours if you can, for more of a statement. Black tomatoes would look awesome in this!

Mozzarella – I love mozzarella pearls (balls) for this. When I first posted this recipe, that’s what I used, as you can see in one of the images, 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.

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!

Let’s get our aprons on!

And if you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

Lin xx

More Summer Salads

Asparagus and Burrata Salad (with Balsamic Dressing)
This asparagus and burrata salad is quick, easy and delicious, with a piquant balsamic dressing to contrast with the mild burrata and sweet asparagus.
Check out this recipe
Asparagus and Burrata salad with Balsamic Dressing,fine dining
Avocado Half Shell Salad
Avocado Half Shell Salad – a super simple vegan salad, makes the perfect light lunch and takes less than 10 minutes.
Check out this recipe
Mango Salad
Easy Vegan Mango Salad recipe for a plate of fresh, colourful goodness with touches of sweet, sour, salty, nutty and herby.
Check out this recipe
Mango Salad on a teal coloured plate

Vegetarian Summer Carpaccio (with fresh produce form the garden)

A Vegetarian Carpaccio, especially for the summer, with mozzarella, avocado, tomatoes and strawberries!
5 from 20 votes
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Course: Salads
Cuisine: Fusion
Keyword: healthy, salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 334kcal
Author: Azlin Bloor


  • 1 avocado
  • 6 medium sized ripe tomatoes different colours
  • 4 strawberries
  • 200 g mozzarella pearls or regular mozzarella
  • some small basil leaves
  • a few pomegranate seeds for bling optional


  • 2 Tbsp EV olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp lemon juice about half a lemon
  • a very generous pinch salt to taste
  • freshly ground black pepper
  • 1 tsp juice from the fresh pomegranate if using the seeds


  • Mix the the dressing ingredients together and set aside.
  • If using fresh pomegranate seeds, add any juice to the dressing but no more than a teaspoon.
  • Slice the tomatoes up into thin rounds, about 4-5 each tomato.
  • Slice the strawberries thinly.
  • If not using pearl mozzarella, slice the mozzarella up into rounds or just pinch and break it up into little pieces for a more rustic look.
  • Arrange all the salad ingredients on a large plate with the tomatoes at the bottom, haphazardly throwing the basil leaves on.
  • Scatter the pomegranate seeds on the salad, if using.
  • Drizzle the salad dressing all over and serve immediately.


Serving: 4 | Calories: 334kcal | Carbohydrates: 14g | Protein: 14g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 327mg | Potassium: 737mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1948IU | Vitamin C: 39mg | Calcium: 277mg | Iron: 1mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
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11 thoughts on “Vegetarian Summer Carpaccio”

  1. 5 stars
    I think I’m more in love with this vegetarian version than the actual thing! It sounds so light, looks so elegant and would get done in a jiffy. Heaven on a plate!

  2. Love these bright and cheerful summer salads! And I really like adding pomegranate seeds to salads, they add a pop of colour!

  3. I live in New England and couldn’t agree with you more about the heat… If I wanted hot weather I would live in the tropics! LOL This is a perfect beautiful summer dish! What a great vegetarian twist on carpaccio! YUM!

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