Portuguese Tomato Salad

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.

• Prep: 10 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 125
• Protein: 1 g
• Carbs: 4 g
• Fat: 11 g

Ingredients

• 4 pc Vine tomato ( in 1cm slices )
• 1 pc White onion ( thinly sliced )
• 1 pc Garlic ( finely minced )
• 1 tsp Oregano
• 3 tbsp Extra virgin olive oil
• 1 tbsp Red wine vinegar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Slicing the tomatoes

   Slice the vine tomatoes into rounds about one centimeter thick. Layer them flat in a shallow dish to help release their juices.

2. Preparing aromatics

   Slice the white onion into thin, translucent strips. Finely mince the garlic clove after removing the germ. Scatter evenly over the tomatoes.

3. Seasoning and resting

   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.

Chef's tips

• 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.

Storage

Eat immediately. After 2 hours, the tomatoes lose their firmness.