Brazilian recipe
Tomato and Basil Salad (Salada de tomate com manjericão)
This tomato and basil salad is a staple in Brazilian households, prized for its simple, fresh ingredients and vibrant aromatics.
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Ingredients
3 ripe tomatoes
1 tablespoon coarse sea salt
Extra virgin olive oil to taste
Salt and freshly cracked black pepper to taste
Fresh basil leaves to taste
1 tablespoon coarse sea salt
Extra virgin olive oil to taste
Salt and freshly cracked black pepper to taste
Fresh basil leaves to taste
Where to find ingredients
Find fresh tomatoes and herbs at local municipal markets or vegetable stalls. High-quality extra virgin olive oil and sea salt are widely available in the dry goods section of supermarkets across the islands.
Preparation method
- Wash and dry the tomatoes thoroughly.
- Slice off the top stem end of each tomato.
- Place each tomato cut-side down on a cutting board.
- Cut into a cross and then into an X to create 8 equal wedges.
- Place the tomato pieces into a sieve or colander set over a bowl.
- Sprinkle the coarse salt over the wedges and toss well to coat evenly.
- Cover the container with plastic wrap or a plate.
- Refrigerate for 24 hours to allow the tomatoes to drain and firm up.
- If you need to serve it sooner, let the tomatoes drain for at least 30 minutes.
- Remove from the refrigerator just before serving.
- Discard the liquid that has collected in the bowl.
- Shake the wedges gently to remove any excess coarse salt.
- Arrange the tomato wedges on a serving platter.
- Finish by drizzling with olive oil and seasoning with black pepper.
- Scatter the fresh basil leaves over the top and serve immediately.
Observations
In this dish, the tomato takes center stage. By salting and draining the slices, you intensify the flavor and improve the texture, creating a light, refreshing side dish that highlights the quality of the produce.
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