Chilean
Ensalada Chilena
Ripe tomato wedges and fine white-onion feathers dressed sparingly with olive oil, wine vinegar, cilantro, and salt in Chile’s essential warm-weather salad.
4 servings · 20 minutes prep
Ingredients
Tomato and Onion
- 1 1/2 pounds ripe medium tomatoes, cored and cut into 3/4-inch wedges
- 1 medium white onion, sliced pole to pole into very thin feathers
- 4 cups very cold water
Dressing and Finish
- 3/4 teaspoon Diamond Crystal kosher salt, divided
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 2 tablespoons roughly chopped cilantro leaves
- 1/8 teaspoon freshly ground black pepper
Directions
Tame the Onion
- Separate the white onion feathers in the cold water and swish gently. Rest for 15 minutes, drain, then spread on a clean towel and blot until no droplets remain.
Season the Tomatoes
- Arrange the tomato wedges loosely on a platter and season with half of the kosher salt. Stand for 5 minutes so a little tomato juice gathers without the wedges collapsing.
Layer and Dress
- Scatter the dry onion over the tomatoes. Drizzle with the olive oil and red wine vinegar, then add the remaining salt and black pepper. Turn gently once or twice with broad spoons.
- Finish with the cilantro and serve within 20 minutes, spooning the lightly seasoned tomato juices over each portion. Serve before the salt draws enough liquid to soften the vegetables and dilute their fresh flavor.
