Spicy Peach and Tomato Carpaccio

Sure, carpaccio is generally made with paper-thin slices of meat or fish, but fresh peaches and tomatoes combine here for a plant-based option that tastes like summer on a plate. Look for produce that is at its peak but still slightly firm; chilling the peaches and tomatoes for a couple of hours should make them a little easier to slice very thinly, either with a sharp knife or a mandoline.
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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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2 teaspoons apple cider vinegar

1 tablespoon extra-virgin olive oil

Salt (kosher or sea salt)

3 ripe peaches, pitted and thinly sliced

3 large heirloom tomatoes, thinly sliced

1 small jalapeno, thinly sliced

1 large shallot, thinly sliced

1/2 cup grape tomatoes, thinly sliced

Fresh chervil or tarragon, for garnish


  1. Whisk together the apple cider vinegar and olive oil in a small bowl, then season with salt to taste. Set aside.
  2. Layer the peaches and tomatoes on a large platter, then sprinkle the jalapenos, shallots and grape tomatoes over the top. Drizzle with the dressing and garnish with fresh chervil or tarragon.
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