Brazilian recipe
Tomato and Basil Salad (Salada de tomate com manjericão)
This tomato and basil salad is a staple in Brazilian households, celebrated for its minimal ingredients 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 to taste
Fresh basil leaves to taste
1 tablespoon coarse salt
Extra virgin olive oil to taste
Freshly cracked black pepper to taste
Fresh basil leaves to taste
Where to find ingredients
Find fresh, firm tomatoes and aromatic basil at local greengrocers or the produce section of supermarkets. Coarse salt is readily available in the baking or spice aisle of any local grocer.
Preparation method
- Wash and dry the tomatoes thoroughly.
- Remove the top of each tomato.
- Place the tomato cut-side down on a cutting board.
- Slice them in a cross pattern and then diagonally to create 8 uniform wedges.
- Place the tomato wedges into a sieve or colander set over a mixing bowl.
- Scatter 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 while maintaining their structural integrity.
- If you are short on time, let them drain for a minimum of 30 minutes.
- Remove from the refrigerator just before serving.
- Discard the liquid collected in the bowl.
- Shake the wedges gently to remove any excess coarse salt crystals.
- Arrange the seasoned tomato wedges on a serving platter.
- Finish with a drizzle of olive oil and freshly cracked black pepper.
- Scatter the fresh basil leaves over the top and serve immediately.
Observations
In this preparation, the tomato takes center stage. A thoughtful draining process with coarse salt refines the texture and concentrates the flavor, resulting in a crisp, aromatic side dish perfect for any occasion.
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