Name: Tomato and onion salad (Ensalada chilena)
Yield: Serves 4
Cuisine: Chilean
Ingredients: salt and black pepper; 15 ml/1 tbsp wine vinegar; 50 ml/2 fl oz/¼ cup olive oil; 1 green chilli; 1 onion; 4 tomatoes

Preparation info

Serves
4

Difficulty
Easy

Appears in

Food and Cooking of Chile

By Boris Basso Benelli

Published 2014

About

This salad is served at every Chilean barbecue and is the preferred accompaniment to fried fish, although it is delicious served with most dishes. The onions should be very finely sliced a la pluma (‘like feathers’), and left to marinate with all the other ingredients so that the raw taste is reduced slightly.

Ingredients

4 tomatoes
1 onion
1 green chilli

Method

Peel the tomatoes (see the Cook’s tip). Cut into slices.
Peel the onion and cut it in half, then cross-ways into thin slices. Cut the green chilli into small cubes. Remove the chilli seeds if you prefer.
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