Salads
Ensalada de Tomate y Cebolla
The Quirky Foodster Team
Ingredients
- 4 ripe tomatoes, sliced
- 1 red onion, thinly sliced
- 2 tbsp olive oil
- 1 lime, juiced
- 1/2 tsp salt
- Fresh parsley, chopped, to garnish
Method
- Arrange the tomato slices on a plate, layering with the sliced red onion.
- Whisk together the olive oil, lime juice and salt.
- Drizzle the dressing evenly over the salad.
- Garnish with chopped parsley and serve immediately.
Introduction: A bright, simple tomato and onion salad served as a cooling counterpoint to rich, palm-oil-based mains.
Cultural Background: A bright, simple tomato and onion salad served as a cooling counterpoint to rich, palm-oil-based mains. Its simplicity and reliance on good ripe tomatoes and a citrus dressing reflect the Spanish culinary habits that remain strong in everyday Equatoguinean cooking.
Storage: Best eaten fresh on the day it’s made.
Reheating: Not applicable — served cold.
Tips: Salting the onion slices for 5 minutes and rinsing softens their bite if preferred. Use tomatoes at room temperature for the best flavour.
Variations: Add crumbled feta or queso fresco for a creamier version. Add thin cucumber slices for extra crunch. Fully vegan as written.
Nutrition: Per serving: 80 kcal, 1g protein, 7g carbohydrate, 6g fat, 2g fibre
FAQs:
Q: Can I make this ahead?
A: Slice the vegetables ahead but dress just before serving to avoid sogginess.
Q: What tomatoes work best?
A: Ripe, firm plum or vine tomatoes hold their shape and flavour well.
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