Brazilian recipe
Tomato and basil salad (Salada de tomate com manjericão)
This tomato and basil salad is a staple in Brazilian cuisine, celebrated for its minimal ingredients and refreshing flavor profile.
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Ingredients
3 ripe tomatoes
1 tablespoon coarse salt
Extra virgin olive oil to taste
Salt and freshly ground black pepper to taste
Fresh basil leaves to taste
1 tablespoon coarse salt
Extra virgin olive oil to taste
Salt and freshly ground black pepper to taste
Fresh basil leaves to taste
Where to find ingredients
You can find fresh tomatoes and basil at any local grocery store, farmers' market, or produce stand. Coarse salt is commonly available in the spice aisle of supermarkets.
Preparation method
- Wash and dry the tomatoes thoroughly.
- Remove the top of each tomato.
- Place the tomato on a cutting board, cut-side down.
- Make cross cuts and then 'X' cuts to create 8 uniform wedges.
- Place the tomato pieces in a sieve or colander set over a bowl.
- Sprinkle the coarse salt over them and toss well to ensure they are evenly coated.
- Cover the bowl with plastic wrap or a plate.
- Refrigerate for 24 hours to allow the tomatoes to drain and retain a firm texture.
- If you need to serve sooner, let them drain for at least 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.
- Arrange the tomato wedges on a serving dish.
- Finish by seasoning with olive oil and black pepper.
- Add fresh basil leaves to taste and serve immediately.
Observations
This dish places the tomato at center stage. The salting and draining process is key, as it enhances the vegetable's texture and intensifies its natural sweetness, resulting in a light, aromatic side dish that pairs perfectly with almost any meal.
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