Vegetarian Summer Carpaccio

Summer Vegetarian Carpaccio

  • Author: Azlin Bloor
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 as a starter, 2 as a main 1x


A Vegetarian Carpaccio, especially for the summer, with mozzarella, avocado, tomatoes and strawberries!



  • 1 avocado
  • 6 medium sized ripe tomatoes, different colours
  • 4 strawberries
  • 200g (7oz) mozzarella pearls or regular mozzarella
  • some small basil leaves
  • grated lemon zest, to finish (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. Mix the the dressing ingredients together and set aside.
  2. Slice the tomatoes up into thin rounds, about 4-5 each tomato. A bread knife is best for this.
  3. Slice the strawberries thinly.
  4. 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.
  5. Arrange all the salad ingredients on a large plate with the tomatoes at the bottom, haphazardly throwing the basil leaves on.
  6. Drizzle the salad dressing all over and serve immediately.

  • Category: Salads
  • Method: Easy
  • Cuisine: British

Keywords: salad, vegetarian, healthy