Tomato carpaccio | Jamie magazine recipes
Simple tomato salad recipe with delicious burrata cheese and a scattering of fresh raspberries to finish
Ingredients
- 8 ripe heirloom tomatoes, sliced
- Extra-virgin olive oil
- ½ punnet (85g) of raspberries
- 2 x 125g burrata or good-quality mozzarella, torn
- A handful of small basil leaves
- Raspberry vinegar
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