Brazilian Tomato Salad Recipe with Balsamic Vinegar
This refreshing tomato salad recipe with balsamic vinegar is a great and simple dish to savor by itself, or as a side to your favorite proteins. I's made with chunks of juicy tomatoes, fresh oregano, and topped with croutons. The best part? The bits of grilled Brazilian queijo coalho that add texture and a salty flavor, making this simple salad a real showstopper!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 baguette (sliced thin)
- 2 Tbsp olive oil
- 1/2 tsp of red pepper flakes (or more if you prefer)
- 1 tsp brazilian sofrito (or 2 garlic cloves minced)
- Pinch of salt
- 2 sticks of queijo coalho (grilled and cut into cubes)
- 2 heirloom tomatoes (chunked)
- Tbsp of extra virgin olive oil
- 2 tsp of balsamic vinegar
- about a Tbsp of fresh oregano leaves
- Freshly ground pepper to taste
- Maldon sea salt (or kosher salt to taste)
Instructions
- 1
For the Croutons
- 2
Preheat oven to 350F
- 3
In a small mixing bowl, combine olive oil, pepper flakes, the Brazilian sofrito, salt and give it stir.
- 4
Gently brush the oil mixture on both sides of the baguette slices, then bake for a few mins, until golden brown (about 4-5 mins, depending on your oven).
- 5
Remove from the oven and let it cool.
- 6
For the Salad
- 7
Combine cheese and tomatoes in a medium mixing bowl.
- 8
Add the olive oil, and the balsamic vinegar to the bowl, and give it a gentle mix, just enough to coat the tomatoes and cheese with the oil and vinegar.
- 9
Move the salad to a serving dish/bowl and finish by sprinkling with maldon salt, pepper, oregano and garnish with the croutons.