Brazilian recipe
Tomato and Basil Salad (Salada de tomate com manjericão)
This tomato and basil salad is a staple in Brazilian households, celebrated for its minimal ingredient list and vibrant, garden-fresh flavor.
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Ingredients
3 ripe tomatoes
1 tablespoon coarse sea salt
Extra virgin olive oil to taste
Freshly cracked black pepper to taste
Fresh basil leaves to taste
1 tablespoon coarse sea salt
Extra virgin olive oil to taste
Freshly cracked black pepper to taste
Fresh basil leaves to taste
Where to find ingredients
You can find these fresh ingredients at local island markets or grocery stores, particularly in the produce section. Look for firm, vine-ripened tomatoes and high-quality extra virgin olive oil for the best results. If you cannot find fresh basil, there is no direct substitute that captures its unique aromatic profile.
Preparation method
- Thoroughly wash and dry the tomatoes
- Slice off the stem end of each tomato
- Place the tomatoes cut-side down on your cutting board
- Cut crosswise, then diagonally to create 8 equal wedges
- Transfer the tomato wedges into a sieve or colander set over a mixing bowl
- Sprinkle the coarse salt over the tomatoes and toss well to coat evenly
- Cover the bowl with plastic wrap or a small plate
- Refrigerate for 24 hours to allow the tomatoes to drain and firm up
- If you are short on time, let them drain for at least 30 minutes
- Remove from the refrigerator just before serving
- Discard the accumulated liquid from the bowl
- Gently shake the wedges to remove any remaining coarse salt
- Arrange the tomatoes neatly on a serving platter
- Drizzle with olive oil and season with black pepper
- Garnish with fresh basil leaves and serve immediately
Observations
In this dish, the tomato takes center stage. By salting and draining the fruit, we firm up its texture and concentrate its natural sweetness, creating a light, aromatic side dish that pairs beautifully with any meal.
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