Solterito

Name: Solterito
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 200 g fava beans; 200 g corn kernels; 150 g fresh cheese; 1 red onion; 2 tomatoes; 2 tbsp oil and vinegar; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Solterito hails from Arequipa, a region in Peru known for its bold culinary traditions and generous hospitality. It's a dish that graces tables when the sun is high, offering a refreshing respite from the midday heat. This is the home-cooked version, lovingly prepared with a touch of Arequipa's spirit — where salt is judged by the pinch and a hearty hand never shies away from a little extra fat.

Each bite of Solterito is a vibrant melody of flavors and textures. The creamy fava beans and sweet corn kernels dance alongside the tangy freshness of tomatoes and the sharpness of red onion. The dish is anchored by the creamy richness of fresh cheese, all brought together by a simple vinaigrette of oil and vinegar. It's a dish meant for sharing, where each forkful tells a story of its Arequipa roots, seasoned and served with love.

Ingredients

200 gfava beans
200 gcorn kernels
150 gfresh cheese
1red onion
2tomatoes
2 tbspoil and vinegar
to tastefine sea salt

Method

Begin by preparing the fava beans and corn kernels. Bring a medium pot of water to a boil over high heat. Add 200 g of fava beans and boil them for about 2-3 minutes until they turn bright green and are tender but not mushy. Remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking process. Once cooled, peel the outer skins off the fava beans and set them aside. In the same pot, add 200 g of corn kernels and boil for 2-3 minutes until they are tender and slightly sweet. Drain and let them cool completely.
While the beans and corn are cooling, prepare the other ingredients. Dice 150 g of fresh cheese into small cubes, about 1 cm each, ensuring they are uniform for even distribution in the salad. Slice 1 red onion into thin half-moons and soak them in cold water for about 5 minutes to mellow their sharpness, then drain well. Dice 2 tomatoes into small, even pieces, discarding the seeds to prevent excess moisture in the salad.
In a large mixing bowl, combine the cooled fava beans, corn kernels, diced cheese, sliced onion, and diced tomatoes. Ensure all components are evenly distributed for a balanced flavor in every bite.
Prepare the dressing by mixing 2 tbsp of oil and vinegar in a small bowl. Season with fine sea salt to taste, starting with a small pinch and adjusting as needed. The dressing should have a balanced flavor, enhancing the freshness of the salad without overpowering it.
Pour the dressing over the mixed salad ingredients in the large bowl. Toss gently using two large spoons or your hands, being careful to keep the cheese and vegetables intact. The goal is to coat everything lightly without breaking the delicate components.
Taste the salad and adjust the seasoning if necessary, adding more salt if needed. The flavors should be bright and fresh, with a hint of acidity from the vinegar.
Serve the Solterito immediately, allowing the vibrant colors and fresh flavors to shine. Accompany the salad with crusty bread, perfect for soaking up any remaining dressing on the plate. This dish is best enjoyed fresh, capturing the essence of a traditional Arequipa meal.