Brazilian recipe
Tomato and Basil Salad
A staple of Brazilian home cooking, this tomato and basil salad is celebrated for its purity, simplicity, 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
Find vine-ripened tomatoes and fresh bunches of basil in the produce section of local supermarkets like SuperValu, Dunnes Stores, or Tesco Ireland. Coarse sea salt is available in the baking or condiment aisle of any neighbourhood grocery store.
Preparation method
- Wash the tomatoes thoroughly and pat them dry.
- Slice off the tops of each tomato.
- Place each tomato cut-side down on your chopping board.
- Cut crosswise, then diagonally to create 8 uniform wedges.
- Transfer the tomato wedges into a sieve or colander set over a mixing bowl.
- Scatter the coarse sea salt over the tomatoes and toss well to ensure they are evenly coated.
- Cover the bowl with cling film or a plate.
- Refrigerate for 24 hours to allow the tomatoes to drain properly while maintaining their structure.
- If you are short on time, let them drain for at least 30 minutes.
- Remove the tomatoes from the fridge just before serving.
- Discard the accumulated liquid collected in the bowl underneath.
- Gently shake the wedges to dislodge any remaining grains of coarse salt.
- Arrange the tomato wedges neatly on a serving platter.
- Drizzle with olive oil and season with freshly cracked black pepper.
- Scatter the fresh basil leaves over the top and serve immediately.
Observations
In this dish, the tomato takes centre stage. By using a salting and draining technique, you draw out excess moisture, which firms up the texture and concentrates the natural sweetness of the fruit, resulting in a refined, aromatic side dish.
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