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.