Beef tomato carpaccio with green olives tapenade

by Sofia Gallo by @in_cucinacon_sofia

This recipe for Isle of Wight beef tomatoes carpaccio with green olives tapenade, pickled red onions and salsa verde is delicious.

It finally feels like summer which means it is time to serve up the best tomatoes on the market. This recipe includes a fresh side salad to treat your tomato cravings and accompany all your al fresco dining. The carpaccio is a simple idea, that will be elevated by the addition of the accompaniments, which can be used for other summer dishes also.

Prep: 30 min

Cook: no cooking required 

Difficulty Easy

Makes 4 portions as a side dish


  • 400 g beef tomatoes – or preferred other if unavailable – cut into 2mm round slices

  • Flaked sea salt – to taste

  • Extra virgin Olive Oil – to taste

For the green olive tapenade – makes a small jar

  • 1 jar of 290 g of pitted green olives, Nocellara preferred, drained

  • 50 ml olive oil

  • 1 tsp of sherry vinegar

For the salsa verde – makes approx. 200ml

  • ½ handful of flat leaves parsley with stalks, mint and chives

  • 2 tsp of capers, drained

  • 2 anchovies

  • 1 tbsp sherry vinegar

  • 120 ml EVOO

  • Sea salt flakes and freshly ground pepper – to taste

  • Juice of ½ lemon

For the pickled red onions

  • 1 red onion, halved and thinly sliced

  • 50ml red wine vinegar

  • 1 tsp yellow mustard seeds

  • 2 tbsp honey – or sugar if preferred

  • 2 tbsp water

  • Pinch of salt


  1. First, prepare the pickled red onion. Bring all ingredients to a boil in a saucepan. Meanwhile, layer the onion slices in a heatproof bowl. Once the pickling liquid has reached the boiling point, pour over the onions, covering the slices fully.

  2. Next up, make the olive tapenade by adding all ingredients in a blender and pulse to a pesto like consistency. Alternatively, you can chop the olives with a knife, very thinly and add to the oil and vinegar, in a small jar.

  3. For the salsa verde, place the herbs, capers and anchovies into a jug blender with the vinegar, seasoning and lemon juice. Start to blend, then, with the blender still on, pour the olive oil at a steady stream. Continue to blend until you have achieved a rich and rustic green salsa.

  4. To assemble, lay the tomato slices on a plate and dress, starting with dots of tapenade, drizzle of salsa verde and finally the pickled onions. When serving, you could add fresh extra virgin olive oil and a pinch of sea salt flakes.


Get ahead by making the pickled onions in advance, the longer the onions remain in the pickling, the pinker and softer they will become. For a sharper taste, remove the slices when they have still a crunch to it.



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