Name: Coeur de boeuf tomato carpaccio with black olives
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Cuisine: European
Ingredients: 2 coeur de boeuf tomatoes, or beefsteak tomatoes; about 8 pitted black olives; 1 small red onion; balsamic cream; a handful of fresh basil leaves; olive oil; pepper and salt to taste

Coeur de boeuf tomato carpaccio with black olives

Ingredients

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2 coeur de boeuf tomatoes, or beefsteak tomatoes
about 8 pitted black olives
1 small red onion
balsamic cream
a handful of fresh basil leaves
olive oil
pepper and salt to taste

Coeur de boeuf tomato carpaccio with black olives ingredients

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Kitchen equipment

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cutting board & chef's knife
Kitchen towel

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Preparation

10 minutes 4 people Starters

View the original recipe via:
https://ohmydish.com/recipe/coeur-de-boeuf-tomato-carpaccio-with-black-olives

Preparation -- 5 minutes

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.