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 flavor profile.
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Ingredients
3 ripe tomatoes
1 tablespoon coarse sea salt
Extra virgin olive oil to taste
Salt and freshly cracked black pepper to taste
Fresh basil leaves to taste
1 tablespoon coarse sea salt
Extra virgin olive oil to taste
Salt and freshly cracked black pepper to taste
Fresh basil leaves to taste
Where to find ingredients
You can find fresh, vine-ripened tomatoes and high-quality herbs at local markets or supermarkets. If you cannot find coarse sea salt, regular sea salt is a suitable substitute, though you should use slightly less.
Preparation method
- Wash and dry the tomatoes thoroughly
- Slice off the stem ends of each tomato
- Place each tomato cut-side down on your cutting board
- Cut crosswise and then diagonally to create 8 equal wedges
- Transfer the tomato wedges into a colander or sieve set over a bowl
- Sprinkle the coarse salt over the tomatoes and toss gently to coat evenly
- Cover the bowl with plastic wrap or a plate
- Refrigerate for 24 hours to allow the tomatoes to drain and firm up their texture
- If you are short on time, let the tomatoes drain for at least 30 minutes
- Remove from the refrigerator just before serving
- Discard the liquid collected in the bowl
- Gently shake the wedges to remove any remaining excess coarse salt
- Arrange the tomato wedges neatly on a serving platter
- Finish with a drizzle of olive oil and freshly cracked black pepper
- Toss with fresh basil leaves and serve immediately
Observations
In this preparation, the tomato takes center stage. A simple salting and draining technique helps refine the texture and concentrate the juices, making for a light and wonderfully aromatic side dish.
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