Tomato, onion and garlic salad combines strong flavors to accompany barbecue – 08/21/2023 – Recipes by Marcão
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A great meal always starts with great ingredients. This goes for everything in the kitchen, even more so for raw foods.
The heat, abundant spices and the skill of the cook transform the food, in a process that can disguise the lack of quality of the raw material.
This cannot happen in minimalist recipes, such as the tomato salad that I teach below: something extraordinarily easy to make, but which turns out half-assed if the tomatoes are half-assed.
The message is given: only start making this salad if you have great tomatoes.
Perfect, but what makes a great tomato?
For a salad, it should be firm and flavorful. It can be mature or not so much. It can be carmine, Italian, persimmon, sweet grape, your favorite variety.
What matters is being hot. And that you only find out eating the tomato. Therefore, memorize brands (farm x, y or z) and suppliers (grocery store, market, greengrocer).
Appearance is secondary, and I say this from experience. I decided to make this recipe because I found oxheart tomatoes to die for. I liked the result of the photo, but not so much the taste of the tomato. Patience.
This salad is an adaptation of a recipe I took from a book by the American Anthony Bourdain, cook and presenter who died in 2018.
Recipes are like this: the first time you follow them exactly; in the second it starts to change them.
I’ve been making the Bourdain salad for so long, I can call it mine. I deliberately avoided consulting the book so as not to let myself be “contaminated” by the original recipe.
The salad has garlic and onion, also raw. Season them with salt and oil and leave them alone in a corner for at least half an hour before adding the remaining ingredients.
This greatly reduces the aggressiveness of the garlic and onion, but I won’t lie: it’s not a smooth flavored recipe. Prefer red onion, naturally less caustic than white.
Just as tomatoes should be good, try to use quality oil and vinegar. The original recipe calls for sherry vinegar, if I’m not mistaken. I used apple cider vinegar, but a good red wine vinegar works well.
Eat it with barbecue and you’ll never want to know about vinaigrette sauce again.
TOMATO, ONION AND GARLIC SALAD
Performance: 4 servings
Difficulty: easy
Ingredients
500 g of tomatoes
1 red onion
1 clove of garlic
1 tablespoon apple cider vinegar
1 teaspoon(s) of salt
1 tablespoon olive oil
1 tablespoon minced fresh basil
Way of doing
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Cut the onion into very thin slices. Grate or crush the garlic. Place them on a serving platter and season them with vinegar and salt. Let it rest for half an hour at least.
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Cut the tomatoes however you like. Add them to the platter. Mix the oil and basil. Serve immediately.
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