Adding a little drama to a classic Italian tomato salad recipe feels like giving extra love and more Joy to yourself.
Tomatoes, basil and fresh mozzarella are one of those must-have ingredients the same as watermelon, feta cheese and mint that are often made at home or served in the restaurant, especially when the temperature is not just warm but hot. They're both refreshing and cooling.
I love heirloom tomatoes for their texture, different flavors, their deformed appearances, and sizes. They have that idiosyncratic quality and thank goodness, there are still remaining living things that the weird science of genetic modification did not manipulate its DNA. They’re pollinated naturally, by insects, birds, wind, or human hands. So, if you come across heirloom tomatoes, make sure to pick some.
What is fennel?
Fennel is one of the most underrated vegetables that has a fresh aromatic anise flavour that tickles taste buds and when blended with the right ingredients, creates a pleasing herbaceous fragrance. Some use fennel as a mouth refresher after eating a strongly spiced meal.
Basil is used by many for its sweet and strongly aromatic fragrance and if you have an issue with indigestion or you want to ease flatulence, basil might be your best friend according to herbal medicine.
Sprouts were categorized as potentially hazardous food by the FDA because they can carry illness food bugs. The moist condition required to sprout seeds is ideal for bacterial growth. So, Do we necessarily need to stay away from sprouts? Yes, if I have a compromised Immune system. However, Alfalfa sprouts contain many potential health benefits, have a high content of bioactive plant compounds, help ease menopausal symptoms and so much more. It adds color and texture to a salad or any form of dish you're serving.
Tomato carpaccio with fennel , alfalfa sprouts and basil vinaigrettePrint Pin Rate
Tomatocarpaccio with fennel , alfalfa sprouts
- 2 heirloom tomatoes, thinly sliced
- Fresh mozzarella, bocconcini or burrata cheese (any of your choice)
- 1 cup alfalfa sprouts – washed
- 1 cup thinly sliced fennel
- 1 cup lightly packed basil leaves and extra leaves to garnish
- 1 teaspoon minced garlic
- 1 teaspoon minced garlic
- ¼ cup white vinegar
- 1 tablespoon dijon mustard
- 2 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Blend all the ingredients in the blender and add extra honey, salt and pepper if needed.
Tomato carpaccio with fennel , alfalfa sprouts and basil vinaigrette assembly
- Neatly arrange the sliced tomatoes on a serving plate or individual plate. Scatter the chesse of your choice on top.
- Combine the alfalfa sprouts and fennel and pile after the cheese
- Drizzle the basil vinaigrette, garnish with a basil leaf and serve immediately