Salsa Criolla (Chopped Tomato Salad)

Total Time
15mins
Prep 15 mins
Cook 0 mins

This simple dish, from El Bordo de las Lanzas, looks like a salsa but is usually eaten as a side dish with grilled or roasted meats.

Directions

  1. Pour olive oil and red wine vinegar into a large mixing bowl and whisk together.
  2. Add onion, tomatoes, and green bell pepper to the bowl.
  3. Toss vegetables with the dressing until evenly coated.
  4. Add chile to the bowl and stir. Season to taste with salt.
  5. Set aside for 30 minutes before serving.
Most Helpful

5 bright stars for Katie! This is a great recipe. Instead of bell peppers and a serrano chili I used a poblano pepper (better known as GW's peppers) and added a couple tablespoons of cilantro. Served with Mysteryshopper's Empanadas and it was perfect! Thanks for sharing.

Galley Wench August 09, 2006

I made this without the chili.. we don't handle "hot" very well, but for the rest it was a lovely salad. Green peppers are my least favourite of the green, orange, yellow, red choice, I did use them but next time would use red or yellow for a very slightly sweeter taste. Next time I might even be brave enough to add some chili, until then please see my rating system, a great 4 stars! Thanks :)

kiwidutch July 14, 2006

I liked this a lot. We served it with grilled flank steak...yum. I did make a few modifications to personal taste. I added the red wine vinegar and then a lot more white wine vinegar (I like vinegar), used red instead of green bell pepper (but next time will use yellow or orange pepper just for color). I also wanted a little more heat so added the serrano and then a jalepeno we had on hand. Thanks katie for a great recipe.

Mrs Goodall July 01, 2006