Tomato and Sweet Onion Salad

To eliminate the unpleasant sharpness of onions, Chilean cooks thinly slice them and then soak them in salted or sugared water.

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  • Servings: 6

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  • 1 medium Vidalia onion, halved and thinly sliced
  • 1 tablespoon sugar
  • 6 large tomatoes, sliced 1/2 inch thick
  • Salt
  • 3 tablespoons extra-virgin olive oil
  • 2 jalapeƱos, seeded and minced
  • 2 tablespoons chopped cilantro

How to make this recipe

  1. In a medium bowl, toss the onion slices with the sugar and cover with cold water. Let soak for 10 minutes. Drain and rinse the onion, then pat dry.

  2. Layer the tomato and onion slices on a large platter or in a bowl; season generously with salt and drizzle with the olive oil. Sprinkle with the jalapeños and cilantro and serve.

Contributed By Published October 1999

490450 recipes/tomato-and-sweet-onion-salad 2013-12-06T23:54:30+00:00 Ruth Van Waerebeek-Gonzalez fall|summer|barbecue-cookout|dinner-party|latin-american|salads|side-dishes|6|basic-easy|fast|no-cook|vegetarian|weeknight-dinner october-1999,Ruth Van Waerebeek-Gonzales,tomato salad,sweet onion recipe,chilean food,tomato and onion salad,vegan recipe recipes,tomato-and-sweet-onion-salad 490450

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