Tomato Carpaccio with Cucumber Granita

Imagine a summer garden on a plate — the sweetness of ripe heirloom tomatoes, glistening like rubies in the sun. Then comes the surprise: cucumber, but not as you know it — frozen, shaved into icy crystals, refreshing like a breeze. A few whispers of red onion, a sprinkle of greens, a kiss of olive oil, and suddenly it’s not just a salad, it’s a little performance. Each bite is cool, vibrant, and playful — like sunshine and shade dancing together. This is carpaccio, but with a twist that makes you stop, smile, and take another bite.

For cucumber granita

• 1 cucumber
• 1 teaspoon of olive oil
• 1 teaspoon of lime juice
• A pinch of salt
• A pinch of sugar

For tomato carpaccio

• 2 heirloom tomatoes
• Few half-moons of red onion
• A handful of micro greens
• 1 tablespoon of fresh chopped parsley
• 1 tablespoon of olive oil
• A pinch of salt
• A few mint leaves

Method:
Deseed the cucumber and blend it with olive oil, lime juice, sugar, and salt until smooth. Pour into a shallow dish, freeze, and scrape with a fork to form granita.

Thinly slice the heirloom tomatoes and arrange them on a plate. Scatter red onion slices on top. Sprinkle with micro greens, parsley, salt, and drizzle with olive oil.

Finish with icy cucumber granita and a few fresh mint leaves.