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Ensalada Criolla

Serves 4 Salad vegan, gluten-free, vegetarian, Salads

Ensalada Criolla

Ensalada Criolla is a staple at any Argentine asado, providing a refreshing contrast to the rich, smoky meats sizzling on the grill. This vibrant salad, featuring ripe tomatoes, crisp onion, and occasionally a hint of green pepper, is a regular companion to gatherings centered around fire and flavor. It’s not just a side dish; it's a necessary partner, bringing balance to plates laden with chorizo and asado de tira.

The taste is a harmonious blend of the juicy sweetness from ripe tomatoes and the sharp bite of onion, all elevated by a simple yet effective dressing of olive oil and red wine vinegar. A pinch of oregano ties it all together, offering a subtle herbal note that rounds out the flavors. Serve it generously beside the grilled meats, where its bright acidity cuts through the richness, refreshing the palate with every bite.

Ingredients

  • 4ripe tomatoes, cut in wedges
  • 1onion, thinly sliced
  • 1green pepper, sliced — optional
  • 3 tbspolive oil
  • 1 tbspred wine vinegar
  • to tastesalt and pepper
  • oreganoa pinch

Method

  1. Begin by soaking the thinly sliced onion in a bowl of cold water for about 10 minutes. This step helps to mellow the sharpness of the onion, making it more pleasant in the salad. After soaking, drain the onions thoroughly using a colander and set them aside.
  2. In a large mixing bowl, combine the drained onions with the tomato wedges and sliced green pepper. Ensure the tomatoes are ripe and juicy, as this will enhance the flavor of the salad. Use your hands or a large spoon to gently toss the vegetables together, ensuring they are evenly mixed.
  3. Drizzle the mixture with 3 tablespoons of olive oil and 1 tablespoon of red wine vinegar. Season with salt and pepper to taste, and add a pinch of oregano. Toss the salad again to ensure the dressing coats all the vegetables evenly.
  4. Allow the salad to sit for about 10 minutes. This resting period lets the flavors meld and the juices from the tomatoes to mix with the dressing, creating a more cohesive taste.
  5. Before serving, taste the salad. It should have a bright, tangy flavor with a slight hint of oregano, and the vegetables should be well-coated but not swimming in dressing. Adjust the seasoning if necessary, adding more salt or vinegar to balance the flavors.
  6. Serve the Ensalada Criolla immediately alongside your grilled dishes. This salad is best enjoyed fresh, as its sharp and tangy flavors are designed to complement the richness of grilled meats.