Salada de Tomate Romena (Salată de roșii)
Salată de roșii Diga: sah-LAH-tuh deh ro-SHEE
Salată de roșii é uma amada salada romena do dia a dia que celebra a colheita de tomates no auge do verão. Por toda a Romênia, de hortas de vilarejos a mesas de cidade, esse prato simples aparece em quase todo almoço e jantar na temporada de tomates. Tomates maduros e suculentos são fatiados grossos, polvilhados com cebola crua, endro fresco e uma generosa pitada de sal, depois temperados com óleo de girassol e um toque de vinagre. Seu sabor brilhante e fresco e textura suculenta fazem dele o acompanhamento refrescante perfeito que deixa a doçura natural dos tomates brilhar.
Salada de Tomate Romena (Salată de roșii)
Salată de roșii
Pronúncia sah-LAH-tuh deh ro-SHEE
- Rende
- 4
- Preparação
- 10 min
- Cozimento
- —
- Total
- 10 min
- Nível
- Fácil
Também sem nozes e sem ovos.
Alergênicos: nenhum dos principais alergênicos nos ingredientes listados. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Modo de preparo
Wash the tomatoes and pat them dry. Slice them into 1/4-inch (6 mm) thick rounds or wedges, keeping all the flavorful juices.
Peel the onion and slice it as thinly as possible into half-moons or rings. Place the slices in a small bowl of cold water for 5 minutes to mellow the sharpness, then drain well.
Arrange the tomato slices on a large serving plate or in a shallow bowl. Scatter the drained onion slices evenly over the tomatoes.
Sprinkle the chopped fresh dill, salt, and a few grinds of black pepper over the salad.
In a small bowl, whisk together the sunflower oil and vinegar until slightly emulsified. Drizzle the dressing evenly over the salad.
Let the salad sit at room temperature for 5-10 minutes so the tomatoes release some of their juices and the flavors meld.
Taste and adjust salt or vinegar if needed. Serve immediately while the tomatoes are still fresh and vibrant.
Variantes regionais
Some Romanian cooks add crumbled telemea (or feta) cheese or sliced cucumbers to turn it into a more substantial salată de vară (summer salad). In certain regions a pinch of sugar is added to the dressing to balance very tart tomatoes.
Notas do cozinheiro
- Use the ripest, most flavorful tomatoes you can find – this salad is all about the quality of the fruit.
- Sunflower oil is the traditional Romanian choice; it gives a light, nutty flavor that olive oil would overpower.
- For extra authenticity, serve with a thick slice of crusty bread to soak up the delicious tomato juices at the bottom of the bowl.
Sirva com
Crusty bread, grilled meats, or as part of a Romanian meze spread with cheese and cold cuts.
Antecipe e armazenamento
Best eaten fresh. The salad can be assembled up to 30 minutes ahead and kept at cool room temperature; do not refrigerate as it dulls the tomato flavor.
