Tomato carpaccio salad

Raw and sweet summery tomatoes are great to use for a Christmas salad to have this year. Combined with some fresh herbs, olive oil and salty feta this combination works great as a Christmas lunch salad. It also takes minutes to put together!

Recipe for Tomato Carpaccio with feta and dill

Prep time: 15 minutes

Cook time: n/a

Serves: 4-6 as a side salad


3 x large ox heart tomatoes

half a packet of Greek feta

half a bunch of dill (ends removed)

½ cup extra virgin olive oil

large pinch of salt


  1. Remove the stem of the tomatoes and slice each tomato as finely as possible with a very sharp knife cross ways until you reach the very end of the tomato (see note below).
  2. On a large flat plate or platter arrange the sliced tomatoes around the plate in a circle one after the other around the edge and then in the centre of the plate.
  3. Crumble the feta over the top of the tomatoes laid around the plate.
  4. Slice the dill finely and place into a mortar and pestle. Pour the olive oil into the mortar and pestle with the dill and crush the dill until the essential oils and flavor mixes through the olive oil. Pour this mixture over the tomatoes and feta. Sprinkle with salt and serve.


(Remove and set aside the end slices of the tomatoes for later use or dice up the end of the tomato and scatter these over the evenly sliced tomatoes once placed out onto a plate).


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