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Ensalada Chilena is a refreshing and vibrant side dish that has earned a special place at Chilean tables, offering a burst of bright flavour alongside the country’s most beloved meals.
Whether paired with asado, fresh seafood, or comforting stews, this simple salad highlights the quality of local produce and the proud culinary traditions that have shaped Chilean cooking for generations.
Its crisp textures and tangy notes serve as a welcome balance to richer dishes, reflecting the importance of fresh, wholesome ingredients in everyday Chilean life.
What Is Ensalada Chilena?
Ensalada Chilena is a tomato and onion salad seasoned with a light dressing, often finished with a handful of chopped cilantro.
It’s typically served cold, making it an especially popular choice during warmer months. The dish might look unassuming at first glance, but its clean flavours and appealing crunch have made it a beloved part of the national gastronomic identity.
While it appears at most family gatherings, it also graces the menus of many Chilean restaurants, proudly holding its own among heartier entrees.
Ingredients and Taste
The key ingredients are fresh, ripe tomatoes, crisp white onions, and fragrant cilantro. These are usually sliced into bite sized pieces before being tossed in a simple dressing of oil, vinegar, or sometimes lemon juice.
Some families add a gentle kick of spice, perhaps a pinch of merquén or diced chili to give the salad a distinctive twist. The sweetness of the tomatoes contrasts with the sharpness of the onions, while the cilantro infuses every bite with a burst of herbal brightness.
This interplay of flavours is both invigorating and comforting, offering a taste that immediately evokes Chile’s sunlit valleys and coastal breezes.
Although the recipe can vary slightly depending on household traditions, the core idea remains the same: let the freshness of the ingredients shine without overwhelming them.
Salt and pepper are typically added to taste, ensuring the salad complements more robust main dishes without losing its own identity.
A Taste of History
Chile’s culinary landscape draws heavily from indigenous and Spanish influences, creating a fusion of old world techniques and native ingredients.
Tomatoes, which originated in the Americas, became essential to the country’s cooking after Europeans arrived. Over time, Chileans embraced these bright red fruits and elevated them into dishes such as Ensalada Chilena, celebrating local produce in the process.
Because of its simplicity and reliance on ripe seasonal tomatoes, this salad became a natural companion to grilled meats and coastal seafood. It also thrived in rural areas, where home grown vegetables were plentiful and each household had its own spin on the recipe.
Ensalada Chilena (Chilean Salad) Recipe
Serves: 4 people
Ingredients:
- 4 large ripe tomatoes
- 1 medium white onion
- 2 tablespoons fresh cilantro, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice (or lemon juice)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- Optional: A dash of red chili flakes for heat
Directions
Start by preparing the onion. Peel the onion and slice it thinly into half-moon shapes. To remove its sharp bite, soak the slices in a bowl of cold water with a pinch of salt for 10 minutes. This step ensures the onion complements the salad without overpowering it. Drain well and pat dry with a paper towel.
Rinse the tomatoes under cold water and pat them dry. Using a sharp knife, slice the tomatoes into wedges or thin rounds, depending on your presentation preference. Ensure the slices are even for a visually appealing dish.
In a large mixing bowl, combine the sliced tomatoes and prepared onions. Sprinkle the chopped cilantro evenly over the top. The cilantro brings a fresh, herbaceous note that’s key to the salad’s flavour profile.
In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper. Taste the dressing and adjust the seasoning to your preference, ensuring it has a balanced tangy and savoury flavour. For a bit of heat, add a pinch of red chili flakes at this stage.
Pour the dressing over the tomato and onion mixture. Using clean hands or a pair of salad tongs, gently toss the ingredients to coat them evenly in the dressing. Be careful not to crush the tomatoes, as they should remain intact for the best texture.
Transfer the salad to a serving platter or individual plates. Garnish with a few extra sprigs of cilantro for colour. Ensalada Chilena pairs beautifully with grilled meats, such as Chilean asado, or can be served as a refreshing side dish with empanadas.
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