Salad "Brazilero"
2 servings
30 minutes
The 'Braziliero' salad is an explosion of colors and flavors inspired by the sunny atmosphere of South America. Its vibrant ingredients – sweet Baku tomatoes, crunchy bell peppers, spicy chili, and tender anchovies – create a harmonious blend of freshness and depth of flavor. The light acidity of balsamic vinegar enhances the natural aroma of the vegetables, while olives add a distinctive note of Mediterranean charm. This salad is an ideal choice for those who appreciate light yet rich dishes. It works wonderfully as an appetizer or side dish, as well as a standalone meal on a hot day. Serving it with delicate corn salad makes it aesthetically appealing and doubly appetizing.
1
Cut the tomatoes into 8 wedges; finely chop 0.5 chili pepper.
- Baku tomatoes: 300 g
- Chili pepper: 1 piece
2
Cut off the top and bottom of the bell pepper, slice it into 4 pieces, remove the seeds and partitions, and chop it into small cubes.
- Sweet pepper: 300 g
3
Dice the cucumber and shallots finely, and chop the greens finely.
- Cucumbers: 70 g
- Shallots: 12 g
- Coriander: 5 g
- Parsley: 5 g
4
Crush the olives, remove the pit, and finely chop the flesh.
- Olives: 55 g
5
Finely chop the anchovies and mash them into a paste with the flat side of a knife.
- Anchovies: 13 g
6
Mix bell peppers, chili peppers, cucumber, onion, olives, anchovies, and herbs; add 50 ml of olive oil and vinegar and mix thoroughly.
- Sweet pepper: 300 g
- Chili pepper: 1 piece
- Cucumbers: 70 g
- Shallots: 12 g
- Olives: 55 g
- Anchovies: 13 g
- Coriander: 5 g
- Parsley: 5 g
- Balsamic vinegar: 10 ml
7
Place the tomatoes at the bottom of the plate in a circle, pour the dressing over the tomatoes, place the corn salad in the center of the plate, and serve.
- Baku tomatoes: 300 g
- Corn salad: 40 g