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Tomato "Carpaccio" with Arugula and Herb Salad

For the vinaigrette, use whatever herbs you like, but I recommend a mixture of 50 percent basil or parsley. The vinaigrette can be prepped but not assembled ahead of time, since it does not benefit from a long maceration period.
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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 to 8 servings
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2 tablespoons fresh lemon juice

2 tablespoons minced shallots

1 teaspoon minced garlic

1/2 cup extra-virgin olive oil

1 tablespoon finely chopped fresh oregano leaves

1 tablespoon finely chopped fresh tarragon leaves

1 tablespoon finely chopped fresh Italian parsley leaves

1 tablespoon finely chopped fresh chives

3 tablespoons finely chopped fresh basil leaves

2 cups red and/or yellow tomatoes, cut into 1/2-inch dice (about 2 to 3 tomatoes)

5 ounces Sweet 100 tomatoes, cut ½, 1 cup

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

10 large red and/or yellow tomatoes, about 8 ounces each, thinly sliced

Salt and freshly ground black pepper

4 ounces (about 6 cups) fresh baby arugula

2 -ounce chunk Parmesan


  1. For the vinaigrette: In a medium bowl, combine the lemon juice, shallots, and garlic. Slowly whisk in the olive oil to form an emulsion. Add the chopped herbs. Stir in the diced tomatoes and Sweet 100's and mix well. Season with salt and pepper.
  2. To assemble: On a round platter, arrange the sliced tomatoes in concentric circles, slightly overlapping the slices and alternating colors if using both red and yellow tomatoes. Season with salt and pepper.
  3. Spoon the tomatoes from the vinaigrette over the sliced tomatoes, leaving some of the vinaigrette in the bowl. Toss the arugula in the bowl with the remaining vinaigrette. Season with salt and pepper. Arrange the arugula in the middle of the platter. Using a vegetable peeler, shave thin slices of Parmesan over the tomatoes and arugula. Pass freshly ground black pepper. Serve at room temperature.