Made by Véronique
Published at 2016-04-18, this recipe is for 4 persons and takes 10 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Rinse the tomatoes with cold running water and pat them dry using a kitchen towel. Use a sharp chefs knife to cut thin slices of tomatoes. Cut the black olives into thin rings.
Peel the red onion and cut into very thin half-rings.
Divide the thin slices of coeur de boeuf tomato over 4 plates. Divide about 2 black olives per plate and also not too much thinly sliced red onion.
Season with pepper and salt and drizzle a bit of olive oil and balsamic cream. Finish the carpaccio with basil leaves and enjoy!
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