Raspberry & Tomato Carpaccio

serves 4 – 6

A taste of summer and sunshine!



  • 750g mixed tomatoes, sliced
  • Salt & pepper
  • Extra virgin olive oil, to drizzle
  • 85g raspberries
  • Raspberry vinegar, to drizzle
  • 2 x 125g mozzarella balls, torn
  • Handful small basil leaves


  1. Arrange the sliced tomatoes on a serving plate, season and drizzle with a little olive oil.
  2. Place the raspberries in a small bowl, drizzle in a little raspberry vinegar and mash together with a fork.
  3. Top the tomatoes with the mozzarella, drizzle with the raspberry dressing and scatter on the basil leaves.