Ensalada Criolla

Ensalada Criolla is a bright, juicy salad of tomatoes, onion, and red pepper tossed in a sharp, herby dressing. Fresh parsley, oregano, olive oil, vinegar, and a touch of chili give it the lively flavor of a chimichurri-inspired salad, while keeping the texture crisp and refreshing.

Nutrition · per serving

181kcal

2.5gProtein

11.3gCarbs

15.3gFat

3.2gFiber

2 servings

Ingredients

10 items

Ensalada

ripe tomatoes300 g

red onion100 g

red bell pepper120 g

flat-leaf parsley15 g

Aderezo criollo

extra-virgin olive oil30 ml

red wine vinegar15 ml

dried oregano1 tsp

fresh red chili10 g

fine sea salt1/2 tsp

black pepper1/4 tsp

Tips

•Use the ripest tomatoes you can find; this salad depends on fresh, sweet-acidic flavor rather than cooking.
•If the onion is very pungent, rinse the sliced onion briefly under cold water before dressing, then dry well.
•Ensalada Criolla is excellent alongside grilled vegetables, crusty bread, beans, or a barbecue-style main.
•For the most authentic texture, keep the cuts rustic rather than overly small.

Steps

1
Wash and dry the vegetables. Cut the ripe tomatoes into bite-size wedges, slice the red onion as thinly as possible, and cut the red bell pepper into thin strips. Finely chop the flat-leaf parsley and the fresh red chili. For a milder salad, remove the chili seeds first.
300 g ripe tomatoes100 g red onion120 g red bell pepper15 g flat-leaf parsley10 g fresh red chili
2
In a medium bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, fine sea salt, and black pepper until combined. Stir in the chopped fresh red chili so the dressing is evenly seasoned.
30 ml extra-virgin olive oil15 ml red wine vinegar1 tsp dried oregano1/2 tsp fine sea salt1/4 tsp black pepper10 g fresh red chili
3
Add the sliced red onion to the dressing and toss for about 1 minute. This quick marinade slightly softens the onion's sharpness, which is especially useful in a beginner-friendly raw salad.
100 g red onion30 ml extra-virgin olive oil15 ml red wine vinegar1 tsp dried oregano10 g fresh red chili1/2 tsp fine sea salt1/4 tsp black pepper
4
Add the tomatoes, red bell pepper, and parsley to the bowl. Toss gently but thoroughly so the tomatoes stay intact and every piece is lightly coated in the dressing.
300 g ripe tomatoes120 g red bell pepper15 g flat-leaf parsley100 g red onion30 ml extra-virgin olive oil15 ml red wine vinegar1 tsp dried oregano10 g fresh red chili1/2 tsp fine sea salt1/4 tsp black pepper
5
Taste and adjust seasoning if needed, then serve immediately in shallow bowls or on a platter. If you have an extra few minutes, letting it stand briefly will help the juices mingle, but it is ready to eat right away.

Origin & History

Ensalada Criolla is a classic table salad in Argentina, commonly served with asado and other grilled foods. Its name reflects the criollo tradition of simple, local preparations built from everyday produce, vinegar, oil, and herbs. Variations appear across the Southern Cone, but the bright mix of tomato, onion, and pepper is especially familiar in Argentine home cooking.

argentinian salad vegan tomato no-cook quick parsley

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Ensalada Criolla

Steps

Wash and dry the vegetables. Cut the ripe tomatoes into bite-size wedges, slice the red onion as thinly as possible, and cut the red bell pepper into thin strips. Finely chop the flat-leaf parsley and the fresh red chili. For a milder salad, remove the chili seeds first.

300 g ripe tomatoes100 g red onion120 g red bell pepper15 g flat-leaf parsley10 g fresh red chili

In a medium bowl, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, fine sea salt, and black pepper until combined. Stir in the chopped fresh red chili so the dressing is evenly seasoned.

30 ml extra-virgin olive oil15 ml red wine vinegar1 tsp dried oregano1/2 tsp fine sea salt1/4 tsp black pepper10 g fresh red chili

Add the sliced red onion to the dressing and toss for about 1 minute. This quick marinade slightly softens the onion's sharpness, which is especially useful in a beginner-friendly raw salad.

100 g red onion30 ml extra-virgin olive oil15 ml red wine vinegar1 tsp dried oregano10 g fresh red chili1/2 tsp fine sea salt1/4 tsp black pepper

Add the tomatoes, red bell pepper, and parsley to the bowl. Toss gently but thoroughly so the tomatoes stay intact and every piece is lightly coated in the dressing.

300 g ripe tomatoes120 g red bell pepper15 g flat-leaf parsley100 g red onion30 ml extra-virgin olive oil15 ml red wine vinegar1 tsp dried oregano10 g fresh red chili1/2 tsp fine sea salt1/4 tsp black pepper

Taste and adjust seasoning if needed, then serve immediately in shallow bowls or on a platter. If you have an extra few minutes, letting it stand briefly will help the juices mingle, but it is ready to eat right away.

Origin & History