Salads
Ensalada Criolla
Ingredients
- - 4 ripe tomatoes, diced
- - 1 large white onion, thinly sliced
- - 1 green bell pepper, diced
- - 2 tbsp red wine vinegar
- - 4 tbsp olive oil
- - Salt and pepper, to taste
Method
- Soak the sliced onion in cold water for 10 minutes to soften its bite, then drain well.
- Combine tomatoes, onion and pepper in a bowl.
- Dress with vinegar and olive oil, season with salt and pepper, and toss gently.
- Let sit 10 minutes before serving to allow the flavours to meld.
Introduction: This bright tomato, onion and pepper salad is the traditional accompaniment to asado, cutting through the richness of grilled meats with acidity and crunch.
Cultural Background: This bright tomato, onion and pepper salad is the traditional accompaniment to asado, cutting through the richness of grilled meats with acidity and crunch. Its name, meaning ‘Creole salad’, reflects the blending of Spanish colonial produce with local gaucho cooking traditions.
Tips: Salt the tomatoes lightly and let them sit briefly to draw out excess juice for a less watery salad. Use the ripest tomatoes available – this salad relies entirely on their quality.
Variations: Add sliced radishes or a pinch of oregano for extra freshness.
Vegetarian/Vegan: Vegetarian: Naturally vegetarian and vegan. Vegan: Naturally vegan; no changes needed.
Storage: Best eaten fresh; can be refrigerated up to 1 day though it will release liquid.
Reheating: Not applicable – served cold/room temperature.
Nutrition: Per serving: 95 kcal, 1 g protein, 7 g fat, 8 g carbohydrate, 2 g fibre.
FAQs:
Q: How do I stop the onion from being too sharp? A: Soak sliced onion in cold or iced water for 10-15 minutes before adding to the salad.
A: