Recipe: Chilean Tomato and Sweet Onion Salad (Ensalata a la Chilena)

CHILEAN TOMATO AND SWEET ONION SALAD
(ENSALATA A LA CHILENA)

"This salad is without a doubt the queen of the Chilean salads. Juicy red tomatoes are paired with lots of paper-thin onion fans, and the flavors are heightened with a sprinkle of hot chiles and cilantro. In the Central Valley we are blessed with a warm and endless summer and sun-ripened, sweet tomatoes are abundant in our country markets for several months a year."

The sweet tomato offers us el regalo de su color fogoso y la totalidad de su frescura, "the gift of its fiery color and its total fresh coolness," as Pablo Neruda sings in his "Ode to the Tomato."

1 large Spanish or Vidalia onion, halved lengthwise and very thinly sliced
1 serrano or jalape o pepper, seeded and finely minced
1 tablespoon salt
1 tablespoon minced fresh cilantro or parsley
5 large ripe tomatoes, peeled and sliced
3 tablespoons vegetable or extra-virgin olive oil

Place the onion slices and salt in a bowl; cover with cold water, and soak for about 10 minutes. Drain in a colander and rinse briefly under cold running water. Shake well. This step will eliminate most of the sharpness of the onion.

Arrange the tomatoes on a platter. Salt generously. Top with the onion, chile, and cilantro. Sprinkle the oil evenly over the salad, toss to combine, and serve at once.

Servings: 6
Source: The Chilean Kitchen by Ruth Van Waerebeek-Gonzalez