Brazilian recipe
Tomato and Basil Salad (Salada de tomate com manjericão)
This tomato and basil salad is a quintessential Brazilian staple, celebrated for its minimal ingredient list and vibrant, fresh profile.
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Ingredients
3 ripe tomatoes
1 tablespoon coarse salt
Extra virgin olive oil to taste
Freshly cracked black pepper and salt to taste
Fresh basil leaves to taste
1 tablespoon coarse salt
Extra virgin olive oil to taste
Freshly cracked black pepper and salt to taste
Fresh basil leaves to taste
Where to find ingredients
You can find these fresh ingredients at local markets or island grocery stores. For the best result, choose firm, vine-ripened tomatoes. If you cannot find coarse salt, fine sea salt is an acceptable substitute, though you should use a slightly smaller amount.
Preparation method
- Thoroughly wash and dry the tomatoes
- Cut off the stem ends of each tomato
- Place each tomato cut-side down on a cutting board
- Make perpendicular cuts to divide each tomato into 8 equal wedges
- Transfer the tomato wedges into a sieve or colander set over a mixing bowl
- Sprinkle the coarse salt over the wedges and toss gently to ensure even coating
- Cover the bowl with plastic wrap or a plate
- Refrigerate for 24 hours to allow the tomatoes to drain and firm up
- If you are short on time, let the tomatoes drain for at least 30 minutes
- Remove the bowl from the refrigerator just before you are ready to serve
- Discard the liquid that has collected in the bowl
- Shake the wedges gently to remove any residual coarse salt
- Arrange the tomato wedges neatly on a serving platter
- Drizzle with olive oil and season with black pepper to taste
- Garnish with fresh basil leaves and serve immediately
Observations
In this preparation, the tomato takes center stage. A thoughtful salting and draining process refines the texture and concentrates the flavor, creating a light, aromatic side dish that pairs beautifully with any meal.
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