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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (171g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 193 | ||
| Calories from Fat 164 | (85%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.3g | 28% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 13.2g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 9mg | 0% | |
| Potassium 352mg | 10% | |
| Total Carbohydrate 7.7g | 2% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 4.3g | ||
| Protein 1.4g | 2% | |
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As served at Hacienda Los Lingues in Chile, the oldest hacienda in South America. Serve this at your next cookout. It is terrific.
SERVES 6 -8
Ingredients
- 4 large tomatoes, cut into eighths
- 1 large sweet onion, halved thinly sliced (vidalia, Texas 1015, Maui Sweet, OSO)
- 1 bunch fresh cilantro, chopped
- 1 tablespoon red wine vinegar or white wine vinegar
- 1/2 cup olive oil
- 1 tablespoon lime juice
- salt
- fresh ground pepper, to taste
Directions
1
In a large salad bowl, combine tomatoes, sweet onion, cilantro, vinegar, lime juice, salt and pepper to taste, and olive oil.2
Toss well: garnish with cilantro sprigs.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > South American > Chilean
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Kosher
- Dietary > Vegetarian > Vegan
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: mama's kitchen
On Oct 5, 2005
Amazingly simple and fresh side! Went great with PanNan's Cilantro Shrimp. I did not know how much olive oil to use so I left it out. Did not miss it at all. Used white wine vinegar and only used half the cilantro. It was wonderful!
From: bobo3039
On Sep 30, 2005
I wasn't sure how much olive oil to add so guessed at about a tablespoon. Also used white wine vinegar and coarse sea salt. I don't love cilantro so mixed in some parsley as well. Thanks for the recipe.
From: French Tart
On Jul 9, 2007
Oh this was SO good! I made this to accompany our Welsh Rabbit and it was a perfect foil for the tangy melted cheese on toast! Maybe not a traditional accompaniment - but it did work well! I did not have enough fresh coriander/cilantro in the garden - so I added a little bit of fresh flat leaf parsley to plump up the greens element! I used a lovely local red onion and this salad was simple and yet very sophisticated. Made for ZWT3 and thoroughly enjoyed! FT
From: Beck D
On Oct 8, 2005
This was so tangy and refreshing! We didn't use the coriander but followed the recipe exactly otherwise and we rewarded with a lovely salad!
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