Salads
Ensalada chilena (Chilean tomato and onion salad)
Peeled tomatoes and paper-thin onion softened in water, dressed with oil and coriander. The salad that sits next to every Chilean barbecue and empanada.
- 20 min20 prep · 0 cook
- EasyDifficulty
- 120 kcalper serving
Ingredients
4 servings
- Ripe tomatoes4
- Onion1
- Green chilli1
- Fresh coriander10 g
- Olive oil3 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Slice the onion into very thin half-moons (pluma cut).
- 2
Soak the onion in cold salted water, then rinse and drain well so it loses its harsh bite.
- 3
Peel the tomatoes with a sharp knife and cut them into thin wedges.
- 4
Combine the tomato and onion, add the finely chopped chilli and coriander.
- 5
Dress with oil and salt just before serving and toss gently.
Tips and questions
- Why soak the onion?
- Soaking in salted water removes the sharp, sulphurous bite so the onion tastes sweet and crisp.
- Do I have to peel the tomatoes?
- It is the traditional way and gives a softer texture; if they are hard to peel, dip them in boiling water for 20 seconds.
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