Chilean Tomato-and-Onion Salad

This juicy, crunchy and slightly spicy salad combines tomatoes (which are ubiquitous in Chile) with sweet onions, cilantro and jalapeños. It's terrific alongside rich meat like a leg of lamb.

Slideshow: More Tomato Recipes

  • Total Time:
  • Servings: 8

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  • 1 large sweet onion, very thinly sliced
  • 2 tablespoons red wine vinegar
  • Salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons coarsely chopped cilantro
  • 1/2 jalapeño, seeded and very finely chopped
  • 8 medium tomatoes (about 6 ounces each), cored and cut into 8 wedges each

How to make this recipe

  1. In a medium bowl, toss the onion with the vinegar and season with salt and pepper. Let the onion stand for 15 minutes, tossing a few times.

  2. In a small bowl, combine the olive oil, cilantro and jalapeño and season with salt and pepper. Arrange the tomatoes on a platter and season with salt and pepper. Scatter the onions over the tomatoes, drizzle with the dressing and serve.

Contributed By Photo © Frederic Lagrange Published April 2007

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