Officially, this dish is usually called "tomates a la chilena"
(tomatoes Chilean style), but it is such a favorite in Chile that it
is usually referred to simply as "ensalada chilena" (Chilean salad).
Who says that simple isn't yummy! This spicy dish is fabulous.
I have added a bit of a twist, I like mine with fresh buffalo mozerella.
Ensalada Chilena (Chilean Salad)
2 - 3 large ripe tomatoes
2 small rounds of buffalo mozerella.
1 medium onion, thinly sliced
4 cloves of garlic minced
1/2 cup extra-virgin olive oil
2 Tbs lemon juice (not extract)
1 small jalapeno pepper, seeded and finely chopped
1 Tbs Italian Parsley - chopped
1 Tbs chopped cilantro (coriander leaves)
Kosher salt and freshly ground pepper to taste
Slice the tomatoes and arrange them on a serving platter. Slice mozerella in thin rounds, place mozerella on tomatoes. Place the
onion slices in a colander and rinse them, first under hot tap water,
then under cold water. Pat dry and arrange on the tomatoes. Drizzle
with the olive oil and lemon juice and sprinkle with the remaining
ingredients. Allow the flavors to combine for 15 minutes and serve at
room temperature. Serves 4 to 6.
Orzo Salad with Vegetables
6 ounces snow peas, snipped into 1 1/2" pieces (or so)
1 cup uncooked orzo
3 green onions, finely sliced
1 celery rib, finely chopped
1 carrot, minced
1 red bell pepper, chopped
1 medium English cucumber, chopped (scoop seeds out
with a spoon)
Dressing:
1/3 cup olive oil
2 tablespoons balsamic vinegar
3 minced garlic cloves
1 teaspoon dried oregano
1 teaspoon dried dill
1/4 teaspoon salt
freshly ground pepper to taste
2 tablespoons mayonnaise
Topping:
½ cup crumbled feta cheese
kalamata olives
pine nuts
Bring a large pot of water to a boil. Blanch the snow peas until
bright green - about 30 seconds; remove with a slotted spoon, drain,
rinse with cold water, and drain again. Add orzo to the same boiling
water and cook until tender, but not mushy, per package instructions.
Drain in a colander and rinse under cold water. Drain again.
Place
in a large bowl with the snow peas. Add the other vegetables and
toss. In a medium-size jar, combine the ingredients for the dressing
and shake vigorously. Drizzle over the orzo and vegetables and toss
again.
Add the crumbled feta and kalamata olives. Chill at least two
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