Brazilian recipe
Tomato and basil salad (Salada de tomate com manjericão)
This tomato and basil salad is a classic staple of Brazilian cuisine, 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, olive oil, and sea salt at local grocers, farmers' markets, or general supermarkets.
Preparation method
- Wash and dry the tomatoes thoroughly.
- Remove the top of each tomato.
- Place the tomato with the cut side facing down on a cutting board.
- Make cross cuts and then diagonal 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 toss well so that they are all evenly coated.
- Cover the container with plastic wrap or a plate.
- Refrigerate for 24 hours so the tomato drains properly while maintaining 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.
- Gently shake the wedges 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 highlights the tomato as the undisputed star of the dish. The process of salting and draining the tomatoes enhances their texture and concentrates their natural flavor, resulting in a side dish that is both light and aromatic.
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