Argentinian Cebolla Ensalada (Onion Salad)
A simple and vibrant Argentinian salad made with ripe tomatoes, red onions, green olives, and a flavorful oregano vinaigrette. Perfect as a side dish for grilled meats!
Ingredients
- 2 large ripe tomatoes, sliced
- 1 medium red onion, thinly sliced
- ½ cup green olives (75g)
- 2 tablespoons olive oil (30ml)
- 1 tablespoon red wine vinegar (15ml)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped optional, for garnish
Instructions
- Arrange sliced tomatoes and onions in a shallow bowl. Scatter green olives over the top.
- Drizzle with olive oil and red wine vinegar. Sprinkle with oregano, salt, and black pepper.
- Toss gently to combine and top with fresh parsley if desired.
- Serve immediately or chill for 20 minutes for extra flavor.
Notes
For a sharper flavor, let the salad marinate in the fridge for up to an hour. Great accompaniment to grilled steak, empanadas, or roasted meats.