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This classic Beef Carpaccio Salad with carved tomato and bocconcini flowers makes an elegant starter or light lunch.
To prepare it, you need thin slices of beef carpaccio, peppery arugula, and nutty Parmesan cheese. Top it off with a quick avocado dressing, tomato flowers, and fresh lime juice.
It’s perfect for everyday meals, and impressive enough for special occasions, too. It’s easy to customize and especially delicious served with garlic bread or crusty bread.
Recipe Tip
For a sweet and tangy flavor, drizzle generously with balsamic glaze!
❤️Why You’ll Love this Beef Carpaccio Recipe
- Easy and delicious lunch, appetizer, or side dish.
- Flavorful and tasty combination.
- Quick to make.
Beef Carpaccio Salad Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Carpaccio: Thin slices of raw beef (the star of the show). Get your hands on high quality beef for the best results. I get mine at the butchers or large supermarkets.
- Arugula: Adds crunch and peppery flavor. Be sure to dry it completely.
- Parmesan: Buy a block and grate it fresh.
- Grape tomatoes: Small, oblong tomatoes. Cut them into flowers with a small knife, or simply slice them to save time.
- Bocconcini: Mini mozzarella balls to fill the tomato flowers (or slice them).
- Seasoning: Lime juice, extra virgin olive oil, sea salt, and black pepper.
- Dressing: Avocado (make sure it’s on the soft side), sour cream, fresh basil, lime, garlic, sea salt, and black pepper.
- Basil leaves: To garnish.
How to Make Beef Carpaccio Salad
- Prepare the tomato flowers: Use a sharp knife to trim the grape tomatoes into flowers. Spoon out the pulp. Fill the tomatoes with halved bocconcini.
- Assemble the salad: Arrange the carpaccio slices on a platter. Top with arugula, Parmesan, olive oil, lime juice, sea salt, and black pepper.
- Whip up the avocado dressing: Mix avocado, sour cream, garlic, basil leaves, and lime juice in a mini processor. Season well.
- Final touches: Dollop the dressing onto the salad, top with the tomato flowers, and garnish with fresh basil leaves.
Possible Variations
- Beef carpaccio: Beetroot, sushi grade salmon, tuna, steak tartare, or ceviche.
- Arugula: Baby spinach or watercress.
- Parmesan: Grana Padano, pecorino, goat cheese, or cheddar.
- Grape tomatoes: Or radishes.
- Basil: Try fresh parsley, mint, chives, or dill.
- Lime juice: Grapefruit or lemon juice.
- Avocado dressing: Swap for balsamic glaze, aioli, guacamole, ranch dressing, caesar dressing, pesto, chili crunch, mustard, horseradish cream, pomegranate molasses, or kewpie mayo.
- Toppings: Capers, chili flakes, green onion, chili, shallot, chopped fresh herbs, pomegranate, breadcrumbs, croutons, caramelized onion, or pickled red onions.
How to Store Leftovers
Keep leftovers in an airtight container or cover the plate with cling film. Store in the fridge and enjoy within one day.
FAQs
You can assemble the salad and make the dressing a few hours ahead, but wait to dollop the dressing and garnish until right before serving.
Slice the bocconcini and grape tomatoes finely and arrange on top of the salad.
More Lunch Ideas
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Beef Carpaccio Salad
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
- 10 basil, leaves
- 1 garlic clove
- sea salt, to taste
- pepper, to taste
Garnish
- 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. Drizzle with olive oil, and season well.
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
