Heirloom Tomato Carpaccio

Tomato season is here! We love growing tomatoes in the Project Angel Heart garden because they have a fantastic flavor and bring sweetness, acidity, and juiciness to any dish.

Tomatoes contain a compound called lycopene, an antioxidant that gives tomatoes their color and helps keep your heart, eyes, and bones healthy. The tomatoes, garlic, chiles, and peppers in this recipe are also good sources of Vitamin C, which supports your immune system. Enjoy!

Makes 4-6 servings

  • 2-3 heirloom tomatoes, sliced, 1/4 inch thick
  • 2 Pueblo chiles or banana peppers, roasted, skinned, deseeded, and diced small
  • 2 garlic cloves, minced
  • 2 tablespoons capers, minced
  • Small bunch fresh chives, thinly sliced
  • 1-2 tablespoons aged balsamic vinegar
  • 2-3 tablespoons cold-pressed olive oil
  • Kosher salt and pepper to taste
  • 2-3 tablespoons feta cheese, crumbled
  • 1/4 cup Kalamata olives, sliced in half
  • Small bunch flat-leaf parsley, thinly sliced
  • 1/2 tablespoon Aleppo pepper
  • White anchovies (optional)
  • Toasted breadcrumbs

Layer sliced tomatoes on a large platter side by side.

Toss chiles, garlic, capers, chives, balsamic vinegar, olive oil, salt, and pepper in a mixing bowl and mix to incorporate. Using a teaspoon, spoon the mixture on each of the tomato slices. Use all the ingredients, including the leftover marinade, in the bottom of the mixing bowl.

Sprinkle crumbled feta cheese all over the tomatoes, then place an olive or two on each tomato slice.

Sprinkle the parsley, Aleppo pepper, and more salt and pepper all over the tomatoes.

Place one or half an anchovy (or none!) on each of the tomatoes, and then finish with the toasted breadcrumbs.  

Enjoy!