This Tomato & Strawberry Carpaccio with Whipped Ricotta is the perfect plate for Spring – the tomatoes bring juicy umami, the strawberries bring bright sweetness, and the whipped ricotta anchors everything with creamy luxury. The mint and basil make it pop with freshness — it’s spring on a plate!
Ingredients (serves 4 as a starter):
- 200g mixed heirloom tomatoes (the prettier and juicier, the better)
- 150g ripe strawberries
- 150g ricotta cheese
- 2 tbsp Greek yogurt
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tbsp honey
- 1 handful fresh mint leaves
- 1 handful basil leaves
- 1 tbsp good quality olive oil (plus more for drizzling)
- Sea salt flakes and black pepper
Method:
Step 1 – Make the whipped ricotta. In a bowl, whisk the ricotta with the Greek yogurt, lemon zest, and a drizzle of olive oil until smooth and creamy. Season with a tiny pinch of salt then set aside in the fridge to chill.
Step 2 – Prep the tomatoes and strawberries. Slice the tomatoes and strawberries as thinly as possible. Lay them out on a big serving platter, slightly overlapping for that beautiful layered effect.
Step 3 – Dress it up. Drizzle the lemon juice and olive oil evenly over the tomatoes and strawberries. Sprinkle a little sea salt and some cracked black pepper. Dollop small spoonful’s of the whipped ricotta across the carpaccio. Scatter over the mint and basil leaves, tearing the larger ones a bit.
