Chilean salad

Ingredients for 4 servings:

• 4 large tomatoes
• 1 large onion(s)
• 1 tsp, heaped salt
• 1 pinch(s) of pepper, or 2 pinch(s)
• 3 tbsp vegetable oil (not olive oil)
• e.g. freshly squeezed lemon juice
• 1 handful of coriander leaves, fresh

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Total time approx. 35 minutes

simple, fresh tomato salad

Slice the onion into thin rings and soak in cold water for one hour, then drain well. Briefly dip the tomatoes (if desired) in boiling water and then peel them. You can also leave them on without peeling if the tomatoes are nice and ripe. Cut them into thin slices. Place the tomatoes and onions in a salad bowl. Mix with salt, pepper, oil, and lemon juice. Stir in the cilantro leaves and sprinkle over the top. Refrigerate for 20 minutes and then serve. This salad is served everywhere in Chile and is therefore called “Ensalada Chilena.” It works as a starter, but in summer it also goes particularly well with a piece of grilled meat.