Salada de Tomate e Cebola — Tomato and Onion Salad
The Quirky Foodster Team
Ingredients
- Ripe tomatoes, sliced — 4
- Red onion, thinly sliced — 1
- Olive oil — 2 tbsp
- Red wine vinegar — 1 tbsp
- Garlic clove, minced (optional) — 1
- Salt and pepper, — to taste
- Fresh parsley, chopped, to garnish
Method
- Arrange the tomato slices on a serving platter.
- Scatter the thinly sliced red onion evenly over the tomatoes.
- In a small bowl, whisk together the olive oil, vinegar, garlic (if using), salt and pepper.
- Drizzle the dressing over the salad.
- Garnish with fresh parsley and let sit for 5-10 minutes before serving to allow flavours to meld.
Introduction: A simple, ever-present side salad on Angolan tables, this tomato and onion combination reflects the Portuguese culinary legacy, cutting through richer stews and grilled meats with its acidity and freshness.
Cultural Background: A simple, ever-present side salad on Angolan tables, this tomato and onion combination reflects the Portuguese culinary legacy, cutting through richer stews and grilled meats with its acidity and freshness.
Tips: Use ripe, in-season tomatoes for the best flavour. Soak the onion slices briefly in cold water to soften their bite. Let the salad rest a few minutes before serving so the dressing soaks in.
Variations: Add crumbled feta or a similar salty cheese for extra richness. Add sliced cucumber for extra crunch. Use a mix of heirloom tomatoes for varied colour and flavour.
Vegetarian/Vegan: Naturally vegan as written; no conversion needed.
Storage: Best eaten the day it’s made; can be refrigerated for a few hours but tomatoes soften over time.
Reheating: Not applicable — this is a cold salad and is not reheated.
Nutrition: Per serving (approx.): 90 kcal, 1 g protein, 7 g carbohydrates, 7 g fat, 2 g fibre.
FAQs:
Q: Can I make this ahead of time?
A: It’s best made shortly before serving, as tomatoes release liquid over time.
Q: What vinegar works best?
A: Red wine vinegar is classic, though white wine vinegar or lemon juice also work well.
Q: Is this salad spicy?
A: No, it’s mild and refreshing; add chilli flakes if you’d like extra heat.
- Ripe tomatoes, sliced — 4
- Red onion, thinly sliced — 1
- Olive oil — 2 tbsp
- Red wine vinegar — 1 tbsp
- Garlic clove, minced (optional) — 1
- Salt and pepper, — to taste
- Fresh parsley, chopped, to garnish
Please log in to leave a comment.