How to make Ensalada Criolla

Why cooks start here

Ensalada criolla is the sharp salad of the asado: tomato, onion, and sometimes pepper, dressed with oil and vinegar. It cuts the fat of the grill.

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.