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This classic Beef Carpaccio Salad with carved tomato and bocconcini flowers makes a beautiful starter or light lunch.

A vibrant Beef Carpaccio Salad features thin tomato slices, arugula, basil leaves, avocado cream dollops, grated cheese, and mozzarella balls with carrot flowers. All are drizzled with olive oil on a pristine white plate.
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All you need is thin slices of beef carpaccio, peppery arugula, and nutty parmesan. Then, top everything with a creamy avocado dressing and fresh lime juice (or lemon).

A bresaola salad with arugula, sliced tomatoes, basil, grated cheese, and decorative tomato flowers filled with mozzarella, topped with green herb dressing.

The easy recipe can be prepared in advance – just keep the salad covered in the fridge until you are ready to serve.

Recipe Tip

For a sweet and tangy flavor, drizzle with balsamic glaze, top with capers or pickled red onion.

More Lunch Ideas

A vibrant Beef Carpaccio Salad features thin tomato slices, arugula, basil leaves, avocado cream dollops, grated cheese, and mozzarella balls with carrot flowers. All are drizzled with olive oil on a pristine white plate.
Servings: 2 people

Beef Carpaccio Salad

Thin slices of beef carpaccio topped with arugula, Parmesan, grape tomatoes, bocconcini, and a creamy avocado sauce.
Prep: 30 minutes
Cook: 0 minutes
Total: 30 minutes
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Equipment

Ingredients 

Salad

  • 100 grams beef carpaccio
  • 1 cup arugula, 40 grams
  • 2 tablespoons Parmesan, grated
  • 4 tablespoons olive oil
  • 1/2 lime, juiced
  • sea salt, to taste
  • pepper, to taste
  • 5 grape tomatoes
  • 3 bocconcini, halved

Avocado dressing

  • 1 avocado
  • 2 tablespoons sour cream, or creme fraiche
  • 1/2 lime, juiced
  • 1 garlic clove
  • sea salt, to taste
  • pepper, to taste

Final touches

  • 6-8 basil leaves, fresh
  • 4 tablespoons olive oil

Instructions 

  • Cut five scallop-shaped 'petals' on the top of the grape tomatoes with a sharp knife.
  • Trim the petals from the top towards the base of the tomatoes (don't cut all the way down).
  • Remove the pulp from the tomato. Use a sharp knife and a small spoon.
  • Halve a bocconcini and insert a half into each tomato flower.
  • Arrange the carpaccio on a serving platter.
  • Top with arugula, grated parmesan, olive oil, lime juice, sea salt, and pepper.
  • Mix the avocado, sour cream, garlic, juice from half a lime, flaky sea salt, and pepper (to taste) in a mini food processor.
  • Dollop the avocado dressing onto the carpaccio salad.
  • Top with the tomato and bocconcini flowers.
  • Drizzle extra olive oil on top and garnish with fresh basil.
  • Serve.

Video

Nutrition

Calories: 726kcal, Carbohydrates: 15g, Protein: 5g, Fat: 75g, Saturated Fat: 12g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 52g, Cholesterol: 11mg, Sodium: 99mg, Potassium: 689mg, Fiber: 8g, Sugar: 3g, Vitamin A: 932IU, Vitamin C: 28mg, Calcium: 125mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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