GMA Recipe: Tomato and Cucumber Carpaccio

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Tomato and Cucumber Carpaccio
From Chef Rocco DiSpirito
2002
Chef Rocco DiSpirito brings you an assortment of cool, summertime salads.

Also try Rocco's Red and Yellow Fruit Salad and Purple Potato Salad.

Ingredients

1/4 cup sherry vinegar

3/4 cup olive oil

Salt and freshly ground pepper

8 ripe beefsteak tomatoes cut into 3/4-inch rounds

6 cucumbers, peeled and cut into 1/2 rounds

2 red onions, peeled and cut into eighths

1 cup cilantro sprigs

Directions

1. Whisk together the vinegar and oil and season to taste with salt and pepper. Lay the tomato rounds on the bottom of a large platter.

2. Season with salt and pepper and dress lightly with some of the dressing. Scatter the cucumbers on top of the tomatoes, season with salt and pepper and dress those as well.

3. Scatter the cucumbers on top of the tomatoes, season with salt and pepper. Finish with the red onion pieces, season with salt and pepper and drizzle more dressing on top.

4. Garnish all over with cilantro sprigs.

Recipe courtesy of Rocco DiSpirito, copyright 2002.