Salad 'Braziliero'

Ingredients

• Baku Tomatoes 10 oz
• Sweet Pepper 10 oz
• Mild Chili Spice 1 piece
• Olives stuffed with lemon 0 oz
• Corn Salad 0 oz
• Shallot 0 oz
• Cilantro 0 oz
• Cucumbers 0 oz
• Parsley 0 oz
• Anchovies 0 oz
• Balsamic Vinegar 0 fl oz

Step-by-Step Guide

Step 1

Cut the tomatoes into 8 wedges; finely chop 0.5 chili pepper.

Step 2

Cut off the top and bottom of the bell pepper, slice it into 4 pieces, remove the seeds and membranes, and chop it into small cubes.

Step 3

Dice the cucumber and shallots finely, and chop the herbs finely.

Step 4

Crush the olives, remove the pit, and finely chop the flesh.

Step 5

Finely chop the anchovies and mash them into a paste using the flat side of a knife.

Step 6

Combine the bell peppers and chili peppers, cucumber, onion, olives, anchovies, and herbs. Add 50 ml of olive oil and vinegar, then mix thoroughly.

Step 7

Arrange the tomatoes around the bottom of the plate, then place the dressing on top of the tomatoes. In the center of the plate, add the corn salad and serve.