Chilean · serves 4 · about 15 minutes
Chile's table salad — tomato and thin-shaved onion in oil and cilantro, the cool half of every asado plate. Three ingredients, zero debate.
Ingredients
- 4 ripe tomatoes, peeled if you're proper, sliced
- 1 white onion, shaved paper-thin ('a la pluma')
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1/4 cup cilantro, chopped
- to taste salt, a whisper of vinegar
Method
- Soak the shaved onion in cold salted water 10 minutes — the Chilean move that tames it sweet.
- Slice the tomatoes and lay them on the platter.
- Drain the onion well and scatter it over.
- Dress with the olive oil, salt, and the lightest touch of vinegar.
- Shower with cilantro and serve beside everything — especially anything off the grill.