Carpaccio from vegetables? Sure! And what can be a more suitable ingredient for this than the fresh, juicy summer tomatoes?! This tomato carpaccio with the vinaigrette richly flavored with green herbs is a truly memorable experience!
Wash four ripe, medium sized tomatoes, cut off their stem and then slice them into thin rings with a sharp knife. Arrange the tomato slices on 2 plates.
Put the tomato vinegar in a small, closeable jar and add the salt. Allow some time for the salt crystals to dissolve.
Add the oils, the pepper and the finely chopped mint leaves, chives and coriander. Close the jar and shake its content thoroughly to help the ingredients mingle.
Chill the tomatoes and sprinkle them with the green herb dressing before serving. It is an excellent appetizer. Feel free to use some parsley instead of the coriander if you like.