Ensalada Chilena (Chilean Salad)

Written By Shara Cooper MA, MFA

Many, many, many years ago in my pre-children life, I spent a year in Chile. The food is wonderful, thanks to the Valdivian temperate rainforest and long coast. This, however, can be made with ingredients grown in pretty much every region. It’s simple, classic, and very, very delicious.

INGREDIENTS

  • 2 — 3 ripe tomatoes, cut into wedged

  • 1/4 onion, sliced thinly

  • 1 tbsp. fresh cilantro (see NOTE *)

  • 1 tbsp. Extra virgin olive oil

  • salt and pepper, to taste

INSTRUCTIONS

  1. Soak the sliced onions in cold water for 20 minutes. This makes them milder.

  2. Remove and pat dry.

  3. Put the tomato wedges in a bowl and top with onions.

  4. Add olive oil, salt and pepper, and cilantro.

NOTES

* Cilantro is the traditional herb in Chile for this salad, but for this photo I used some fresh thyme and variegated sage, which were growing enthusiastically in my garden.

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Shara Cooper MA, MFA

Shara Cooper is a writer, editor and independent publisher based in Edmonton, Alberta. She is the founder of Nordic Prairie Life and SCENE 49 and publishes The Boundary Sentinel, an independent news publication serving British Columbia’s Boundary region. Her work spans journalism, essays, culture, history and community storytelling, and her writing has appeared in various publications including the Toronto Star.

https://www.sharacooper.ca
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