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Ensalada de Tomate y Cebolla

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

Ensalada de Tomate y Cebolla

Ensalada de Tomate y Cebolla finds its place on the Argentine table as a staple during asados, the cherished barbecue gatherings that are a weekend ritual across the country. With its roots deeply embedded in these occasions, the salad offers a refreshing counterpoint to the rich, smoky flavors of grilled meats. It’s a dish that relies on the quality of its ingredients, making it a firm favorite when tomatoes are at their peak.

The salad should taste of sun-kissed tomatoes, their sweetness balanced by the sharpness of onion and a subtle hint of oregano. A drizzle of olive oil binds everything together, while a sprinkle of salt enhances the natural flavors. It's a dish that demands simplicity, allowing each ingredient to speak for itself on the plate.

Ingredients

  • 4ripe tomatoes, sliced
  • 1onion, sliced
  • 3 tbspolive oil
  • oreganoa pinch
  • to tastesalt

Method

  1. Begin by selecting a large serving plate. Arrange the sliced tomatoes in a single layer, slightly overlapping each slice for a visually appealing presentation. Follow by layering the sliced onions over the tomatoes, ensuring even distribution for balanced flavor in every bite.
  2. Generously sprinkle salt over the layered tomatoes and onions. Allow the salad to sit for about 5 minutes. This resting period draws out the natural juices from the tomatoes and onions, creating a flavorful base for the dressing.
  3. After the juices have developed, evenly drizzle 3 tablespoons of olive oil over the salad. The oil should coat the tomatoes and onions, enhancing their flavors and adding a silky texture.
  4. Lightly dust the salad with a pinch of oregano. The oregano should be scattered evenly, providing a subtle aromatic note that complements the freshness of the tomatoes and onions.
  5. Serve the Ensalada de Tomate y Cebolla immediately. Accompany it with fresh bread, which can be used to soak up the delicious juices collected at the bottom of the plate, ensuring no flavor is wasted.