Brazilian recipe
Tomato and Basil Salad
This tomato and basil salad is a firm favourite in Brazilian kitchens, celebrated for its simple ingredients and vibrant, fresh flavours.
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Ingredients
3 ripe tomatoes
1 tbsp coarse sea salt
Extra virgin olive oil to taste
Salt and freshly cracked black pepper to taste
Fresh basil leaves to taste
1 tbsp 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
You can find ripe tomatoes and fresh basil in the produce section of any major supermarket or local greengrocer. Coarse sea salt is available in the baking or spice aisle.
Preparation method
- Wash and dry the tomatoes thoroughly.
- Slice off the tops of each tomato.
- Place each tomato cut-side down on a chopping board.
- Cut into quarters and then halve each quarter to get 8 uniform wedges.
- Place the tomato pieces into a sieve or colander set over a mixing bowl.
- Scatter the coarse sea salt over the wedges and toss gently to coat evenly.
- Cover the bowl with cling film or a plate.
- Chill in the fridge for 24 hours to allow the tomatoes to drain while maintaining their structure.
- If you are short on time, let the tomatoes drain for at least 30 minutes.
- Remove from the fridge just before you are ready to serve.
- Discard the liquid collected in the bottom of the bowl.
- Gently shake the wedges to remove any excess coarse salt.
- Arrange the tomato wedges neatly on a serving platter.
- Dress with a drizzle of olive oil and a seasoning of black pepper.
- Scatter the fresh basil leaves over the top and serve immediately.
Observations
This preparation puts the tomato front and centre. By using a salting and draining process, you not only improve the texture but also concentrate the natural flavours, resulting in a light, aromatic side dish that pairs perfectly with a variety of meals.
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