Ensalada Chilena
Ensalada Chilena, one of the signature dishes of Chile, showcases great summer tomatoes and pairs beautifully with any grilled meat. Not everyone is a fan of raw onions, but soaking them mellows their harshness—a good tip for burgers too.
Equipment
- Grill
Ingredients
Ensalada Chilena
- 1 Spanish or other large sweet onion, peeled
- 6 vine-ripened tomatoes (or 3 large beefsteak tomatoes)
- 1 tbsp white vinegar or white wine vinegar
- ¼ tsp salt
- 3 tbsp sunflower or other neutral oil
- 2 tbsp cilantro leaves
Instructions
Ensalada Chilena
- Slice onion into very thin slices. In a large bowl, cover onions with water. Let stand for at least 30 minutes or up to 2 hours.
- Drain onions, squeezing well to remove as much liquid as possible. In a large bowl, toss onions, vinegar, and salt.
- Core and cut tomatoes into thin wedges. Add to onions with oil; toss gently, just to coat. Sprinkle with cilantro leaves.
Tried this recipe?Let us know how it was!