Brazilian recipe
Tomato and Basil Salad (Salada de tomate com manjericão)
Tomato and basil salad is a classic in Brazilian cuisine, celebrated for its simple ingredients and fresh, vibrant flavor.
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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
Find fresh tomatoes and herbs at local markets like Nakasero Market or any supermarket vegetable section. Olive oil and seasonings are widely available in grocery stores.
Preparation method
- Wash and dry the tomatoes thoroughly
- Remove the top of each tomato
- Place the tomato with the cut side down on a cutting board
- Cut into a cross and then into an X shape to obtain 8 equal wedges
- Place the tomato pieces into a sieve or colander set over a bowl
- Sprinkle the coarse salt over them and mix well so every piece is coated
- Cover the container with plastic wrap or a plate
- Refrigerate for 24 hours to allow the tomatoes to drain while maintaining their texture
- If you need to serve 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 plate
- Finish by seasoning with olive oil and black pepper
- Add the fresh basil leaves to taste and serve immediately
Observations
This preparation features the tomato as the star of the dish. The salt-curing process draws out excess moisture, enhancing the texture and concentrating the flavor, resulting in a light and aromatic side dish.
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