Brazilian recipe
Tomato and Basil Salad (Salada de tomate com manjericão)
This tomato and basil salad is a staple of Brazilian cooking, prized for its simple ingredients and refreshing 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, basil, and seasonings at local wet markets (palengke) or supermarket produce sections. Coarse salt is widely available in grocery baking or condiment aisles.
Preparation method
- Wash and dry the tomatoes thoroughly.
- Remove the stem end from each tomato.
- Place the tomato with the cut side facing down on a cutting board.
- Make crosswise cuts to create 8 equal wedges.
- Place the tomato pieces in a sieve or colander set over a bowl.
- Sprinkle the coarse salt over them and toss well so all pieces are 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 just before serving.
- Discard the liquid accumulated in the bowl.
- Shake the wedges gently to remove any excess coarse salt.
- Arrange the tomatoes on a serving dish.
- Finish by seasoning with olive oil and black pepper.
- Add the fresh basil leaves to taste and serve.
Observations
This preparation features the tomato as the star of the dish. The salt-draining process improves the texture and intensifies the flavor, resulting in a light and aromatic side dish.
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