Jun 12

Ensalada de Tomate (Chilean Tomato Salad)

in Chilean, Fruits & Vegetables, Salads

Ensalada de Tomate

Ensalada de Tomate, or tomato salad, is a side dish that only takes a few minutes to put together.  This recipe is about as simple as you can get, but I thought it was important because sometimes the simplest recipes give an interesting window into the soul of a country’s cuisine, and such is the case with this little salad.  The three most widely eaten vegetables in Chile are avocados, onions, and yep, you guessed it, tomatoes!  Another ingredient that is used often in Chilean cooking is olive oil. Chile is serious about its olive oil.  Chilean olive oil has become increasingly well known around the world for its quality, and the country specializes in producing extra virgin olive oil.  In recent years Chilean olive oils have racked up awards in internationally recognized olive oil competitions throughout Europe and the United States.

Ingredients for Ensalada de Tomate

This salad features both tomatoes and olive oil, with the addition of salt.  In Chile, the word ensalada or salad, is a generic term for any fresh vegetable that is served cold as an accompaniment to a meal.  This particular ensalada, was the accompaniment to the meal that I cooked with Ms. M.  (Ooooh, and just wait until you see what the main dish was!  That’s coming tomorrow!)

Simple Chilean Tomato Salad

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Ensalada de Tomate (Chilean Tomato Salad)

Makes 4 servings

*Recipe Notes: Fat, juicy tomatoes that have never seen the interior of a refrigerator are best suited for this salad.  If you have the time, peeling the tomatoes before chopping them up is the best.  By peeling away the skin, the flavors of the olive oil and sea salt are better able to meld with the flesh of the tomatoes, amping up the flavor factor considerably.

4 large tomatoes
1/4 cup olive oil
2 teaspoons fine grain sea salt

1. Peel the tomatoes, then cut them into chunks.

2. Put the tomatoes in a small serving bowl. Drizzle the olive oil over the tomatoes, then sprinkle with the sea salt. Toss the tomatoes to coat them in the oil. Serve immediately.

{ 8 comments… read them below or add one }

Jayne June 12, 2013 at 7:39 pm

I make this all the time and didn’t know it had a fancy name! Now I can call it something special.


Fuji Mama (Rachael) June 13, 2013 at 11:27 am

LOL! What is it about saying something in another language that seems to automatically elevate it?


nessa June 13, 2013 at 4:36 am

Delish! I bet this would be great with some basil or garlic :)


Fuji Papa June 13, 2013 at 6:35 am

A perfect combination.


Pame June 13, 2013 at 8:36 am

Hey… welll tomatoe!!! my favorite… but here in chile not all the time we use olive oil… and the tipicall salad with tomatoe is…ENSALADA A LA CHILENA is sliced tomatoe with onion cut in pen with salt and oil…. really traditional to eat with a barbacoa ^^ ñam ñam ^^


Fuji Mama (Rachael) June 13, 2013 at 11:26 am

Yay for another tomato lover! Of course you use other oils! But I wanted to talk about the amazing olive oils of Chile, which is why I mentioned it. And yes, Ensalada Chilena…SO delicious! This week I’m just writing about the dishes I cooked with my friend from Santiago. I’ll have to share more of the cuisine, and touch on some of the other regions! :) Cheers!


Sharon June 18, 2013 at 12:14 pm

My Chilean friend makes this, but her family adds onions.


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