← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 1 large white or yellow onion, halved and sliced into very thin half moons
• 5 ripe tomatoes
• 3 tbsp Olive oil
• 1 tbsp red wine vinegar (optional)
• 1 handful Coriander (cilantro), chopped
• 1 Green chilli, thinly sliced (optional)
• Salt
• Black pepper

Method

1. Put the onion in a bowl, sprinkle with 1 tsp salt and cover with cold water. Leave for 15 min, squeezing it a couple of times, then rinse and drain well. This makes it mild and silky.
2. Cut a small cross in the base of each tomato, dip in boiling water for 30 seconds, then into cold water and slip off the skins.
3. Slice the tomatoes into thin half moons and lay them on a platter with the onion.
4. Dress with the oil, vinegar (if using), salt and pepper, scatter with coriander and chilli, and serve within the hour.

Tips

• Peeling the tomatoes is the Chilean way and makes the salad extra tender, but it’s optional.
• Add a sliced avocado for a more filling version.

Sources

Written in our own words after cross-checking these recipes:

Cocina Chilena (Pilar Hernández) 196 flavors