A tangy chopped tomato, onion and pepper salad, the classic Argentine grill-side salad, topped with herb butter croutons.
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.
Serves 4
Soak sliced onion in cold water for 10 minutes, then drain well.
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.
Toss tomato, drained onion and bell pepper together in a bowl.
Whisk red wine vinegar, olive oil, salt and pepper. Pour over the salad and toss to coat.
Top with the warm herb butter croutons just before serving so they stay crisp.
Soak the onion in cold water before adding it to the salad — this mellows its raw bite significantly without any cooking.
Add the croutons right before serving so they stay crisp instead of going soft from the salad's dressing.
Use a good, fruity olive oil since the dressing here is simple and the oil's flavor really comes through.
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.
Best eaten fresh within a couple hours of dressing. Store dressed salad and croutons separately if making ahead, combining just before serving.
Ensalada criolla is a staple companion to Argentine asado, its acidic, crisp profile specifically designed to balance the richness of grilled beef, and it remains one of the most common side salads at Argentine grill gatherings.
Chop the vegetables and soak the onion ahead, storing everything separately, then combine, dress and add croutons right before serving.
Soaking in cold water pulls out some of the onion's sharp sulfur compounds, mellowing its bite so it doesn't overpower the rest of the salad.
White wine vinegar or a mix of white vinegar and a splash of lemon juice both work as reasonable substitutes.
Per serving (180g / 6.3 oz) · 4 servings total
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