Kitchen Globetrotter: Chile // Chilean Tomato Salad


They say “the devil is in the details.” However, I propose a quick change to the idiom—because, as this light and flavorful tomato salad proves, delight is what’s really in the details.Traditionally served in Chile alongside grilled meats (a major staple of the country’s cuisine), the tartness and tang of this side dish balances out what would otherwise be a very heavy plate. It’s no show-stopping entree or spotlight-stealing potluck party necessity; it’s a humble, low-key dish that rounds out the flavor + texture spectrum and can be thrown together in about five minutes. An impressive main event? Nah. A delightful little detail? Absolutely.

Chilean Tomato Salad
Adapted from this recipe
Serves about 6
3 c sliced tomatoes
1 c finely sliced red or sweet white onions
salt + pepper, to taste
3 tbsp olive oil
1 tsp lemon or lime juice
1 tbsp chopped cilantro
Mix tomatoes, onion, salt and pepper together on a platter. Combine oil and lemon juice and pour over salad. Sprinkle cilantro over the dish*, and serve.

*Cilantro may be added to oil and lemon juice mixture instead, if preferred.What’s your favorite summer salad to balance out heavier fare? Leave recipes/links in the comments!

P.S. I put all my favorite meat-free dishes in one place, just for you!

photos by Gonzalo Baeza H, cc



I've been making a lot of salads with avocado, peppers, garbanzo beans, and a peanut sauce style dressing lately. It's not LIGHT summer fare, but full of so much nutrition and deliciousness.


Leave a comment