Chilean Salad (Ensalada Chilena) — Tomato and Onion Salad
Chilean salad: peeled tomato, thin-sliced soaked onion, cilantro, oil and salt. Ready in 20 minutes, no cooking. The classic side for Chilean barbecue.
Chilean salad (ensalada chilena) has just 5 ingredients: ripe peeled tomato cut into wedges, onion sliced thin and soaked for 10 minutes in salted water, fresh cilantro, oil and salt. It comes together in 20 minutes with no cooking and serves 4. It is the classic side for Chilean barbecue and Fiestas Patrias; the key is soaking the onion to take away its sharp bite.
Instructions
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Soak the onion
Slice the onion thin (fine half-moons following the grain) and submerge it for 10 minutes in a bowl of cold water with 1 tablespoon of salt. This soak is the single most important step: it removes the harsh raw bite and leaves the onion mild and crisp without overpowering the dish. Rinse it well under running water and drain, gently squeezing with your hands to remove excess water.
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Peel the tomatoes
Score a shallow cross on the base of each tomato and blanch them for 30 seconds in boiling water. Move them immediately to a bowl of ice water to stop the heat. The skin peels off whole with your fingers with no effort; the common mistake is leaving them too long in the hot water, which starts cooking the flesh and turns the tomato soft.
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Cut the tomatoes
Cut each peeled tomato into wedges or half-moons about 1 cm thick, discarding the tough core if there is one. Thick, even pieces are what set Chilean salad apart from pebre: here the tomato shows off in generous chunks, not finely chopped.
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Assemble the salad
In a wide serving dish, gently combine the tomato wedges and the drained onion. Use a soft folding motion so you don't crush the tomatoes. Leave the dish at room temperature while you prepare the dressing.
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Dress at the last moment
Just before serving, dress with the 3 tablespoons of oil, 1 teaspoon of salt and the chopped cilantro. Fold gently and taste to adjust the salt. Dressing only at the end keeps the tomato from releasing too much juice and keeps the salad fresh. Add the sliced green chili for a spicy touch if you like. If you want to explore, there are more dressings for salads out there, but the Chilean classic is only oil and salt.
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Serve
Serve the Chilean salad cold or at room temperature as a side for barbecue, anticuchos (grilled skewers), meat empanadas or pastel de choclo (corn and beef pie). Its acidity and freshness balance the rich, hot dishes of the Chilean table.
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Foodtastico Tip
You can have the onion soaked and the tomatoes peeled and cut up to 24 hours ahead, stored separately in airtight containers in the fridge. Dress with the oil, salt and cilantro only when you are ready to serve: if you dress it earlier, the tomato weeps liquid and the salad turns watery. Do not freeze it, since the tomato loses all its texture once thawed.
Nutrition information
| Calories | 120 kcal |
|---|---|
| Protein | 2 g |
| Carbs | 10 g |
| Sugars | 6 g |
| Fat | 9 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
Ensalada chilena or ensalada a la chilena: is it the same?
Yes, it is exactly the same tomato and onion dish. In Chile it is simply called 'ensalada chilena', while 'ensalada a la chilena' is the wording used more often outside Chile, in countries like Peru or Mexico, to refer to this same traditional preparation.
How do you soak the onion so it doesn't bite?
There are two methods. The traditional one is to soak the sliced onion for 10 minutes in cold water with 1 tablespoon of salt, then rinse and drain well. The quick method is to dip it in hot water for about 30 seconds and cool it right away. Both remove the sulfur compounds that cause the sharp bite and harsh flavor, leaving the onion mild but still crisp.
Does it use cilantro or oregano?
The traditional Chilean version uses chopped fresh cilantro, which gives the dish its characteristic aroma. Oregano is a valid regional variation, especially for people who dislike cilantro. And if you prefer, you can keep it to just tomato, onion, oil and salt: that is also a legitimate Chilean salad.
How long does it keep and can you make it ahead?
It is best served freshly made. You can get ahead by having the onion soaked and the tomatoes peeled up to 24 hours in advance, stored undressed in the fridge. Once dressed it holds for a few hours, but the tomato keeps releasing juice. Do not freeze it: the tomato completely loses its texture and turns soft and watery.
How is it different from Chilean pebre?
Pebre is a very finely chopped sauce, almost a spread, combining cilantro, onion, chili and tomato, served with bread or over meats. Chilean salad, on the other hand, is a side where the tomato and onion are cut into large wedges and slices, eaten with a fork and never blended. They share ingredients, but the cut and their role at the table are different.
What do you serve Chilean salad with?
It is the classic side for barbecue and anticuchos, and it also pairs beautifully with meat empanadas, pastel de choclo and porotos granados (fresh bean stew). Its acidic freshness cuts through the fat and richness of these dishes, which is why it is a must at the Fiestas Patrias table.
How much Chilean salad should I make for a barbecue?
The classic ratio is 1 large tomato and a quarter onion per person: this recipe (4 tomatoes, 1 onion) serves 4-5 as a side. For a Fiestas Patrias barbecue of 10-12 people, double everything and assemble it in two dishes, dressing each one just before serving so the tomatoes don't weep.
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