Tomato Carpaccio by United Pressure Cooker

Tomato Carpaccio by United Pressure CookerrnAs the days of summer near their end, I think most of us wish we had just one more weekend at the beach, or one more week before schools starts. But, almost as a reward for going back to reality, we do get something wonderful this time of year: tomatoes. And they never disappoint. Plump, juicy, multi-colored, and funny-shaped, early-September tomatoes are a sweet way to say goodbye to summer. The simpler, the better, when it comes to using ultra-fresh tomatoes in cooking. I love this tomato Carpaccio because it sounds so basic, but the flavors come together in a bright, zesty way. I went for the mozzarella variation, which takes a classic combination like tomato and mozzarella and adds a surprise element of peppery arugula, rather than the standard basil. The simple salt, pepper, and olive oil seasoning complements this salad perfectly. Just proof that when you have amazing produce, it speaks for itself. rnMethodrn1. Arrange the tomato slices on a plate. Season with salt, pepper and olive oil. 2. Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork. Top the tomatoes with the torn burrata, drizzle over the raspberry dressing and scatter with basil to serve.rnWhether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet or for more information on how to plan your meals please see our special diets guidance.rnTime: 10 minutesrnNo, it’s not “real” Carpaccio, but the word is perfectly descriptive here. As you might expect, big, fleshy beefsteak tomatoes are the way to go. (In any case make sure your knife is sharp.)rnYou can treat other shaved or super thinly sliced vegetables the same way, especially fennel, radishes, (seeded) cucumbers, kohlrabi, small turnips, beets, and parsnips.rn4 ripe beefsteak or other large tomatoes (about 3 pounds), thinly slicedrnSalt and black pepperrn4 cups arugula, watercress, Mache, or other tender, flavorful greensrn2 tablespoons olive oil, or more if you likernShaved Parmesan cheese, for garnishrn1 lemon, cut into wedgesrn1. Spread out the tomato slices to cover individual plates or a serving platter in a thin layer. Sprinkle with salt and pepper, then top with the greens and season again. Drizzle the oil over all.rn2. Scatter the shaved Parmesan on top and serve with the lemon wedges.rnTomato Carpaccio with Mozzarella. Use really good fresh mozzarella and make sure it’s really cold (and your knife is sharp). Slice 4 ounces mozzarella cheese as thinly as you can and layer the pieces among the tomatoes.