“As served at Hacienda Los Lingues in Chile, the oldest hacienda in South America. Serve this at your next cookout. It is terrific.”
- Ready In:
- 5mins
- Ingredients:
- 8
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4
large tomatoes, cut into eighths
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1
large sweet onion, halved thinly sliced (vidalia, Texas 1015, Maui Sweet, OSO)
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1
bunch fresh cilantro, chopped
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1
tablespoon red wine vinegar or 1 tablespoon white wine vinegar
-
1⁄2
cup olive oil
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1
tablespoon lime juice
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salt
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fresh ground pepper, to taste
directions
- In a large salad bowl, combine tomatoes, sweet onion, cilantro, vinegar, lime juice, salt and pepper to taste, and olive oil.
- Toss well: garnish with cilantro sprigs.
Questions & Replies
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Very nice salad. I doubled the vinegar mix for more dressing. We love tomatoes and onions, this was perfect for us. Thanks for the recipe!
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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:-)
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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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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!
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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.
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