Beef Tomato Carpaccio with Spring Onion Ginger Salsa

This Stunning tomato recipe is from Simple by  Yotam Ottolenghi  and is my favourite tomato recipe The ginger spring onion combo creates a freshness beyond belief  .


  • 3cm piece of ginger
  • 3 spring onions
  • 40ml sunflower oil
  • 2 tsp good quality sherry vinegar
  • 400g beef tomatoes
  • 1/4 green chilli, deseeded and finely chopped
  • 1 1/2 tbsp finely shredded coriander
  • 1 tbsp olive oil
  • flaked sea salt


  1. Put the ginger and 1/2 tsp of flaked salt into a pestle and mortar and crush into a fine paste. Transfer to a bowl with the spring onions and stir to combine.
  2. Put the oil into a small pan and place on a low heat until just warm; you don’t want it to heat too much. Pour over the spring onions and add 1 tsp of vinegar. Stir together and set aside.
  3. Lay the tomatoes on a large platter, with the slices slightly overlapping. Season with 1/4 tsp of flaked salt and drizzle over the remaining teaspoon of vinegar. Spoon the spring onion and ginger salsa evenly over the tomatoes (or use your hands to better effect), scatter over the chilli and coriander and finish with olive oil.

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