Brazilian recipe
Tomato and Basil Salad (Salada de tomate com manjericão)
Tomato and basil salad is a classic, loved for its simple ingredients and fresh, clean flavour.
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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
Look for ripe tomatoes, coarse salt, olive oil, ground black pepper, and fresh basil at supermarket produce sections, greengrocers, and herb stalls. If needed, sea salt can be used as a substitute for coarse salt.
Preparation method
- Wash and dry the tomatoes well.
- Remove the top from each tomato.
- Place the tomato cut-side down on the board.
- Make a cross cut, then an X cut, to get 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 everything is coated.
- Cover the bowl with cling film or a plate.
- Refrigerate for 24 hours so the tomatoes drain and keep their texture.
- If you need to serve sooner, let them drain for at least 30 minutes.
- Remove from the fridge just before serving.
- Discard the liquid collected in the bowl.
- Gently shake the wedges to remove any excess coarse salt.
- Arrange the tomatoes on a plate.
- Finish with olive oil and black pepper.
- Add basil leaves to taste and serve.
Observations
This preparation puts the tomato front and centre. Salting and draining the pieces brings out the texture and deepens the flavour, giving you a light, aromatic side dish.
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