My dear friends –
If you are like me, you enjoy life and find beauty in all that surrounds. Celebrating a
meal with friends and loved ones reminds us that preparing food for others is a true gift. I’ve come to
believe in my heart of hearts that the simplest meals, when made with care and quality ingredients, often
leave the most lasting impressions. For me, preparing a meal is an expression of love, respect, and
tradition. I do my best to consider the preferences of my guests, selecting only the finest wines and
freshest ingredients.
Today, I am sharing a timeless favorite from my country and table: Salada de Tomate e Cebola – a simple
tomato and onion salad. This dish, when made with fresh, sun-ripened tomatoes, onions, herbs, spices,
red wine vinegar and a generous drizzle of my own Azeite Esplêndido 100% Portuguese Extra Virgin
Olive Oil, becomes something truly special. May this classic salad bring as much warmth to your table as
it has to mine.
Bom appetite – Jorge
Salada de Tomate e Cebola – A Classic Tomato and Onion Salad
Ingredients:
4 fresh, ripe, medium sized, tomatoes
1 small red or white onion
2–3 tablespoons Azeite Esplêndido Olive Oil
1 tablespoon red wine vinegar
Fleur de Sel Salt flakes
Kampot Pepper – freshly ground
Fresh oregano
Instructions:
1. Slice your fresh tomatoes into rounds or simply chop in small chunks. Place tomatoes in a
medium sized bowl.
2. Thinly slice the onion. TIP: Soaking the onion slices in cold water for 5 to 10 minutes will reduce
their bite.
3. After soaking, drain your onions and add them to tomatoes in the bowl.
4. Drizzle tomatoes and onions with Azeite Esplêndido Olive Oil and red wine vinegar.
5. Season with Fleur de Sel Salt and freshly ground Kampot Pepper to taste.
6. Chop the fresh oregano and sprinkle on salad.
7. Gently toss.8. Jorge’s tip: For the fresh, flavors to meld, let the salad sit for 10–15 minutes before serving.
