Brazilian recipe
Tomato and basil salad (Salada de tomate com manjericão)
A tomato and basil salad is a staple of Brazilian cuisine, prized for the simplicity of its ingredients and its fresh, vibrant flavor.
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Ingredients
3 ripe tomatoes
1 tablespoon coarse salt
Olive oil to taste
Salt and freshly ground black pepper to taste
Basil leaves to taste
1 tablespoon coarse salt
Olive oil to taste
Salt and freshly ground black pepper to taste
Basil leaves to taste
Where to find ingredients
You can find fresh produce like tomatoes and basil at local markets or supermarkets. Olive oil, black pepper, and salt are standard pantry staples available at any grocery store.
Preparation method
- Wash and dry the tomatoes well.
- Remove the top part of each tomato.
- Place the tomato cut-side down on a cutting board.
- Make cross cuts and then x-shaped cuts to obtain 8 equal wedges.
- Place the tomato pieces in a sieve or colander set over a bowl.
- Sprinkle the coarse salt over them and mix well so they are all coated.
- Cover the container with plastic wrap or a plate.
- Refrigerate for 24 hours so the tomato drains and maintains its texture.
- If you need to serve it sooner, let it drain for at least 30 minutes.
- Remove from the refrigerator at the time of serving.
- Discard the liquid accumulated in the bowl.
- Shake the wedges gently to remove excess coarse salt.
- Arrange the tomatoes on a plate.
- Finish by seasoning with olive oil and black pepper.
- Add the basil leaves to taste and serve.
Observations
This preparation features the tomato as the star of the show. The process of draining with salt improves the texture and intensifies the flavor, resulting in a light and aromatic side dish.
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