Ensalada brasileña de tomates con vinagre balsámico

Ingredientes

• 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)

Preparación

1. 1

   --- For the Croutons ---

2. 2

   Preheat oven to 350F

3. 3

   In a small mixing bowl, combine olive oil, pepper flakes, the Brazilian sofrito, salt and give it stir.

4. 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. 5

   Remove from the oven and let it cool.

6. 6

   --- For the Salad ---

7. 7

   Combine cheese and tomatoes in a medium mixing bowl.

8. 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. 9

   Move the salad to a serving dish/bowl and finish by sprinkling with maldon salt, pepper, oregano and garnish with the croutons.