Argentinian Ensalada Criolla with Herb Butter Croutons

About This Recipe

Ensalada criolla is the sharp, vinegary chopped salad that sits alongside nearly every Argentine asado, built from tomato, onion and green bell pepper dressed with red wine vinegar and olive oil. Its job, much like other regional chopped salads, is to cut through the richness of grilled meat with something acidic and crisp — Argentine grill culture leans heavily on quantity and quality of meat, so a simple, sharp salad is the natural counterbalance. Herb butter croutons aren't traditional to ensalada criolla, but they're a natural, easy addition for anyone wanting to turn this side salad into something a bit heartier — cubed bread tossed in herb butter and toasted until golden and crisp adds crunch and a rich, herby contrast to the tangy vegetables. The key technique for the salad itself is soaking the sliced raw onion briefly in cold water or vinegar to soften its sharp bite before combining it with the other vegetables, a common trick across many Argentine and South American chopped salads that keeps the onion from overwhelming everything else.

Ingredients

Serves 4

• 3tomatoes(diced)
• 1red onion(thinly sliced)
• 1green bell pepper(diced)
• 0.25 cupred wine vinegar
• 0.33 cupolive oil
• 1 tspsalt
• 0.25 tspblack pepper
• 2 cupscrusty bread(cubed)
• 3 tbspbutter(melted)
• 1 clovegarlic(minced)
• 2 tbspparsley(chopped)

Instructions

1. 1

   Soften the onion

   Soak sliced onion in cold water for 10 minutes, then drain well.

2. 2

   Make the croutons

   Preheat oven to 200C (400F). Toss bread cubes with melted butter, garlic and parsley. Spread on a tray and bake 8 minutes until golden and crisp.

3. 3

   Combine the salad

   Toss tomato, drained onion and bell pepper together in a bowl.

4. 4

   Dress

   Whisk red wine vinegar, olive oil, salt and pepper. Pour over the salad and toss to coat.

5. 5

   Finish

   Top with the warm herb butter croutons just before serving so they stay crisp.

Variations

• •

  Add crumbled queso fresco for a creamier, more filling salad.

• •

  Skip the croutons for the classic, traditional ensalada criolla served alongside grilled meat.

• •

  Add sliced radish for extra crunch and a peppery bite.

Storage

Best eaten fresh within a couple hours of dressing. Store dressed salad and croutons separately if making ahead, combining just before serving.

Frequently Asked Questions