Salads
Chilean Tomato and Onion Salad
Ingredients
- - 4 ripe tomatoes, sliced into thin wedges
- - 1 large white onion, very thinly sliced
- - 2 tbsp (30 ml) olive oil
- - 1 tbsp fresh lemon juice or white vinegar
- - 1/2 tsp salt
- - Fresh coriander or parsley, chopped (optional)
Method
- Place the sliced onion in a bowl of cold water for 10-15 minutes to soften its bite, then drain thoroughly.
- Arrange the tomato wedges and drained onion in a serving bowl.
- Drizzle with olive oil and lemon juice or vinegar.
- Season with salt and toss gently.
- Scatter with fresh coriander or parsley if using, and serve immediately at room temperature.
Introduction: A simple, ever-present side salad at Chilean tables, ensalada chilena combines ripe tomatoes with thinly sliced onion softened in water to remove its harshness — a technique found in kitchens across the country regardless of region or season.
Cultural Background: A simple, ever-present side salad at Chilean tables, ensalada chilena combines ripe tomatoes with thinly sliced onion softened in water to remove its harshness — a technique found in kitchens across the country regardless of region or season.
Tips: Salting the tomatoes too early draws out their liquid and waters down the salad — dress just before serving.
Variations: Some households add fresh basil or a pinch of merquén smoked chili for extra flavor. Naturally vegan as written.
Salads
Storage: Best eaten fresh; leftovers can be refrigerated for a few hours but will release liquid.
Reheating: Not applicable — this salad is served cold and unheated. Nutrition (approx., per serving) Approx. 90 kcal, 1g protein, 8g carbohydrate, 7g fat, 2g fiber per serving.
FAQs
Q: Why soak the onion in water?
A: It removes the sharp, pungent bite of raw onion, leaving a milder, sweeter flavor.
Q: Is this the same as Argentine ensalada criolla?
A: Similar in concept, but the Chilean version leans more heavily on onion softened in water rather than vinegar-brined onion.