European
Portugal - Side Dishes
Salada de Tomate com Orégãos à Alentejana
Chef's Menu Description
Alentejo's classic sun-drenched summer salad: ripe vine tomatoes sliced and dressed with robust olive oil, wild dried oregano, sliced garlic, and Flor de Sal.
Ingredients
- • 4 large ripe beefsteak or vine tomatoes, room temperature, sliced
- • 2 cloves garlic, thinly sliced
- • 1 tbsp dried wild Alentejo oregano (orégãos silvestres)
- • 4 tbsp Portuguese extra virgin olive oil
- • 1 tbsp white wine vinegar, Flor de Sal and black pepper
Preparation Steps
1
Phase 1
Arrange sliced tomatoes on a rustic earthenware platter in an overlapping layer.
2
Phase 2
Scatter thinly sliced garlic across the tomatoes.
3
Phase 3
Rub the dried oregano between the palms of your hands over the tomatoes to release its essential oils and fragrance.
4
Phase 4
Season with Flor de Sal, drizzle generously with olive oil and vinegar, and let sit for 10 minutes before serving.