Beef tomato carpaccio with spring onion and ginger salsa from Ottolenghi Simple (page 29) by Yotam Ottolenghi

Ingredients

spring onions
green chillies
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EYB Comments

Can substitute neutral oil of your choice for sunflower oil.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Avocado and broad bean mash; Couscous, cherry tomato and herb salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute neutral oil of your choice for sunflower oil.
emma_zsl3bw on March 23, 2026

Delicious. Good for a summer day or a starter for a dinner party. The quality of the tomato is what makes it and this opened my eyes to the delights of such great vinegar
treay on November 15, 2024

There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good.
anothersarah on July 19, 2023

So easy and so quick. I used probably subpar red wine vinegar and it was still delicious!
hewlettn on January 25, 2023

https://amp.theguardian.com/lifeandstyle/2017/sep/23/tomato-recipes-salad-red-onion-chickpea-chinese-ginger-yoghurt-yotam-ottolenghi
peaceoutdesign on August 31, 2022

Blend all but chilies. this was good and interesting.
Ganga108 on October 30, 2021

This beautiful salad is one of Ottolenghi’s simplest dishes. You can make it in just over 5 minutes – perfect for a weekday evening, and spectacular at a weekend BBQ, picnic or lunch. The quality of the ingredients make this dish, so you’ll need the best tomatoes – preferably home grown ones if possible – as well as the best sherry vinegar you can afford. The salsa is glorious spooned on all sorts of dishes, from toast topped with mozzarella and/or avocado to lentil salads and pasta dishes. So double or triple the quantities when you make it. It keeps well in the fridge for up to 5 days.
crandall57 on May 26, 2021

Delicious! Will make this again. Used a spice/coffee grinder, not a mortar and pestle.
jackiecat on June 22, 2020

AKA Beefsteak tomato carpaccio in my Kindle edition
Ro_ on June 22, 2020

This is the third tomato dish I've tried from this book, and they've all been outstanding including this one. I loved the ginger with the tomato, unusual and delicious.
StephEpices on August 26, 2019

This is a perfect side and a good change from making the tomatoes with sumac salad every day during tomato season.