Brazilian recipe
Tomato and Basil Salad (Salada de tomate com manjericão)
This tomato and basil salad is a staple in Brazilian home cooking, celebrated for its minimal ingredients and refreshing, vibrant profile.
0.0 / 5 by 0 Reviews
Ingredients
3 ripe tomatoes
1 tablespoon coarse sea salt
Olive oil to taste
Salt and freshly ground black pepper to taste
Fresh basil leaves to taste
1 tablespoon coarse sea salt
Olive oil to taste
Salt and freshly ground black pepper to taste
Fresh basil leaves to taste
Where to find ingredients
Find fresh, firm tomatoes and high-quality extra virgin olive oil at local produce stands or grocery markets. If fresh basil is unavailable, look for it in the herb section or consider substituting with fresh oregano for a different aromatic profile.
Preparation method
- Wash and dry the tomatoes thoroughly
- Remove the top stem end of each tomato
- Place the tomato cut-side down on a cutting board
- Slice into crosswise and then diagonally to create 8 equal wedges
- Place the tomato wedges into a sieve or colander set over a mixing bowl
- Sprinkle the coarse salt over the wedges and toss well to ensure even coating
- Cover the container with plastic wrap or a plate
- Refrigerate for 24 hours to allow the tomatoes to drain and firm up
- If you are pressed for time, let them drain for at least 30 minutes
- Remove from the refrigerator just before serving
- Discard the liquid collected in the bowl
- Gently shake the wedges to remove any remaining large salt crystals
- Arrange the tomatoes on a serving plate
- Finish by drizzling with olive oil and seasoning with black pepper
- Scatter the fresh basil leaves over the top and serve
Observations
The tomato takes center stage in this preparation. By using the salt-draining method to draw out excess moisture, you refine the texture and concentrate the flavor, resulting in a crisp, aromatic side dish that pairs perfectly with any meal.
Ratings and comments