Carpaccio di Sole

Summer on a Plate

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A fresh take on carpaccio with a summery twist and creamy finesse.

Sometimes, all you need are a few good tomatoes, a juicy nectarine, and a ball of creamy burrata to bring the sunshine straight to your plate.

Carpaccio di Sole is our ode to summery simplicity – fresh, colorful, and bursting with flavor.

This dish is perfect as a light starter on a warm day, an elegant lunch, or part of a shared, Mediterranean-style table.

Think: Italian flair with a fruity twist.

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🍽️ Servings: 2

⏱️ Time: 20 min.

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Ingredients

• 1 cœur de bœuf tomato

• 1 kumato tomato

• 1 roma tomato

• 1 ripe nectarine

• 1 ball of burrata

• Salt & freshly ground black pepper

For the herb oil:

• 4 tbsp olive oil

• 1 tbsp white wine vinegar

• A handful of fresh basil

• A handful of fresh chives

• 1 small garlic clove

• Salt to taste

  
  

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Instructions

1. Start with the herb oil: Blend the olive oil, white wine vinegar, basil, chives, and garlic into a smooth, fragrant dressing. Season with a pinch of salt.

2. Slice all the tomatoes into thin rounds – as thin as your knife (and patience) allows.

3. Cut the nectarine into delicate wedges.

4. Arrange the tomatoes in a carpaccio-style layout on a serving plate. Nestle the nectarine slices in between.

5. Place or tear the burrata in the center, letting it sit proudly as a creamy showpiece – or scatter it gently over the plate.

6. Drizzle the herb oil generously over everything. Finish with freshly ground black pepper and, if desired, a few extra basil leaves.

Serve with slices of focaccia or crusty sourdough, a glass of chilled white wine or rosé, and ideally... the sun on your face. 🌞

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Carpaccio di Sole isn’t complicated, but it does have serious wow-factor. Perfect for when you want to impress, without spending hours in the kitchen.

Let summer come. We’re ready!

- Savory Roads