Portuguese Tomato Salad
10 min
total
4
people
125
calories per serving
Ingredients
4 people
- 4 pcVine tomato (in 1cm slices)
- 1 pcWhite onion (thinly sliced)
- 1 pcGarlic (finely minced)
- 1 tspOregano
- 3 tbspExtra virgin olive oil
- 1 tbspRed wine vinegar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Fleshy tomato slices bathing in their own juices mingled with olive oil. White onion provides a sharp crunch while dried oregano delivers that authentic Portuguese herbal punch.
- 1
Slice the vine tomatoes into rounds about one centimeter thick. Layer them flat in a shallow dish to help release their juices.
- 2
Slice the white onion into thin, translucent strips. Finely mince the garlic clove after removing the germ. Scatter evenly over the tomatoes.
- 3
Generously sprinkle with grey sea salt and oregano. Drizzle with olive oil and red wine vinegar. Let rest for 15 minutes: the salt must draw out the tomato water to create a natural emulsion with the oil.
Frequently asked questions
How do you get this dish right?
- Do not refrigerate this salad once seasoned; the cold kills the tomato aroma.
- Use the leftover juice at the bottom of the dish to soak up crusty bread; it's the best part of the meal.
How long does this dish keep?
Eat immediately. After 2 hours, the tomatoes lose their firmness.
4.1
28 reviews
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