This was another one of those random, but yummy creations using leftover fridge items. I happened to have tomatoes, beets and fresh figs (from my in-law’s garden) lying at home so it made sense to somehow use it up before I buy a new set of groceries the next week.
I thought it’d be fun to do a vegan version of beef carpaccio by slicing the tomatoes thinly and laying them out on a plate.
When I served this salad as an appetizer for a casual family dinner one night, they absolutely loved it. They kept raving about how good it was and needless to say, it was gone in less than 5 minutes.
Simple, colorful and refreshing. Perfect for those warmer days.
Tomato and Fig Carpaccio
This tomato carpaccio salad is a vibrant, refreshing dish topped with roasted beets, sweet figs, red onions, and mint. Finished with a light mango balsamic dressing, it’s a beautifully balanced mix of earthy, sweet, and tangy flavors.
Prep time: 15 minutes
Cook time: 45 minutes
Serves: 3-4
Ingredients
- 3 large ripe tomatoes (heirloom or vine-ripened), thinly sliced
- 1 small beet, whole and unpeeled
- 3–4 fresh figs, quartered
- 1/4 small red onion, thinly sliced
- A handful of fresh mint leaves (tiny or torn)
- Mango Balsamic Dressing:
- 2 tbsp mango purée (optional)
- 1.5 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1/2 tsp honey
- Salt and black pepper to taste
Directions
- Roast the beet: Preheat oven to 400°F (200°C). Wrap the whole beet in foil and roast for about 45–60 minutes, or until fork-tender. Let cool completely, then peel and dice into small cubes.
- Prepare the dressing: In a small bowl, whisk together mango purée, balsamic vinegar, olive oil, and honey. Season with salt and pepper to taste.
- Assemble the salad: Lay the tomato slices in a single layer on a large plate or platter. Top with the cooled diced beets, fig quarters, and red onion slices.
- Garnish and serve: Drizzle the mango balsamic dressing over the salad and scatter fresh mint leaves on top. Serve immediately or chill in fridge for 1 hour before serving.
Taste of Raine 