I’ve been in Madrid for a week before a gig and I came back to Galicia with a bunch of photos, some ideas, and my belly full.

One of those ideas was this Tomato Steak. I’ve visited a nice place with good wine and food called Celso y Manolo in Chueca. Although I couldn’t eat there, I tried some of their wines.

I inspected the menu, anyway, and found this interesting concept called “Tomato steak”. The plump, oversized, ripe tomatoes served as a base for many nice things (including veggies, fruit and herbs) I found this video where you can see how they do it.

Inspired by that I made my own version because next to Chueca station, I found these amazing tomatoes.

Ingredients (for 2 people):

2 tomato steaks (2 cm thick)

1/4 small papaya cut in cubes

1/2 mango cut in slices

1/2 cucumber cut in slices

1 avocado (cut in cubes)

Red onion (sliced)

Modena vinegar

Good quality extra virgin olive oil

Sunflower seeds

Sea salt

Fresh basil (if you can get the smallest leaves, do it)

Method:

Place the tomato as a base. Do it the same way you would do with bread for a bruscetta.

Add some salt.

Place the rest of the ingredients on top. Make it beautiful. Spray the vinegar and add agood amount of olive oil. Add some more salt and the sunflower seeds on top. Then sprinkle the fresh basil to finish.

I really enjoyed this dish. It was a healthy choice for a very warm day in October, so it was appreciated to eat all those fruit and veggies. The recipe is very easy and quick, and you should search for the best ingredients. Thanks to Celso y Manolo for the inspiration, I hope I can try theirs soon.

Have fun and keep fooding!