Peach and heirloom tomato carpaccio by Sarah Todd

Preparation time:  5 mins
Cook time
Serve: 4




Basil Vinaigrette:

  • 6 torn basil leaves
  • 2 tbsp rice wine vinegar
  • 2 tbsp fresh-squeezed lemon juice
  • ½ tsp fresh black pepper, ground
  • 1 birds eye chilli, finely chopped
  • 1/4 cup extra-virgin olive oil


  • 3 local heirloom tomatoes (red, yellow, green)
  • 1 peach 
  • 3 tsp almonds, finely chopped
  • 2 spring onions, thinly sliced
  • 1 tsp chive, thinly chopped
  • 1 tsp dill, chopped thin
  • 6 basil leaves, torn
  • sea salt to taste


Chopped herbs


First prepare the vinaigrette by placing all the ingredients in a bowl and whisk together.

Thinly slice the spring onions and almonds and roughly chop the dill and chives.

Slice the peaches and tomatoes into thin rounds. 


Chopped tomatoes

Then on a plate, layer two tomato slices for every peach slice (alternate colors to create a mosaic). Then drizzle the vinaigrette over the top and salt to taste.

Garnish with almonds, chives, basil and spring onions.

Tomato Carpaccio



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