Overview

Ensalada Criolla

Name: Ensalada Criolla
Prep time: 15 min
Total time: 15 min
Cuisine: Argentina
Ingredients: 500g (17.6 oz) Ripe tomatoes; 200g (7 oz) White onion; 30ml (2 tbsp) Extra-virgin olive oil; 15ml (1 tbsp) Red wine vinegar; 3g (1/2 tsp) Fine sea salt; 2g (1 tsp) Dried oregano; 10g (0.3 oz) Fresh flat-leaf parsley

Argentine Tomato and Onion Salad, Ensalada Mixta

Ensalada criolla is the salad on every Argentine asado table: thick wedges of ripe tomato and white onion, salted, then dressed with olive oil and red wine vinegar and left to sit for a few minutes so the juices run and the onion softens. There is nothing else to it — the dish is only as good as the tomatoes, so make it in tomato season and serve it the same day. One serving is about 189 g.

Ensalada criolla — 'creole salad' — is the everyday salad of Argentina, and the classic partner of the asado, the Argentine barbecue. Its name marks it as the food of the criollos, the Argentine-born families of Spanish descent, and its simplicity is the point: tomatoes, onion and oil, cut thick and dressed at the last minute. Argentine cooks argue endlessly about the details — whether to add lettuce, whether to peel the tomatoes, whether to soak the onion — but every version agrees on one thing: it must be made fresh, the day the grill is lit.

Pairs well with: Grilled beef, chorizo and crusty bread

Provenance

Argentina

Argentina's Asado Table Salad

Latin America & Caribbean

Time Dedication

15m

15m prep • 0m cook

Batch Yield

4 Servings

105 kcal per serving

1 serving ≈ 189 g

Technical Skill

Easy

Easy (No Cooking)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Asado barbecues, Sunday lunch, grilled-meat dinners, summer picnics Cost: Low — about $1–2 per serving at home

Tags: Vegetables Savory Vegetarian Vegan Gluten-free Salad

Sliced red tomatoes and white onion wedges glistening with olive oil on a white plate

Argentina's Asado Table Salad

Photo: Juan Emilio Prades Bel, CC BY 4.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Ripe tomatoes 500g (17.6 oz)

The whole dish — they must be ripe, fragrant and in season. Substitute: Cherry tomatoes, halved.

How to choose: Heavy for their size, fragrant at the stem, deep red with no green shoulders.

How to prepare: Wash, core and cut into thick wedges.

Required
White onion 200g (7 oz)

Sweet white onion, cut into wedges that stay crisp. Substitute: Red onion (stronger flavour).

How to choose: Firm, heavy onions with dry papery skins and no soft spots.

How to prepare: Peel, halve through the root and cut into thick wedges; soak 10 minutes in cold water to soften the bite.

Required
Extra-virgin olive oil 30ml (2 tbsp)

Good oil — it carries the dressing. Substitute: Sunflower oil (more neutral, less traditional).

How to choose: Fresh oil with a clean, peppery aroma.

How to prepare: Measure out.

Required
Red wine vinegar 15ml (1 tbsp)

Sharp vinegar that cuts the richness of grilled meat. Substitute: White wine vinegar or lemon juice.

How to choose: Clear red wine vinegar with a clean, sharp smell.

How to prepare: Measure out.

Required
Fine sea salt 3g (1/2 tsp)

Salted first so the tomatoes release their juices. Substitute: Kosher salt.

How to choose: Fine, free-flowing sea salt.

How to prepare: No preparation needed.

Required
Dried oregano 2g (1 tsp)

The classic Argentine seasoning for this salad. Substitute: Fresh oregano, 1 tbsp chopped.

How to choose: Fragrant dried oregano, still green, not brown.

How to prepare: Crumble between your fingers as you sprinkle it.

Optional
Fresh flat-leaf parsley 10g (0.3 oz)

Chopped over the top for freshness and colour. Substitute: Omit it.

How to choose: Bright green, unbruised leaves.

How to prepare: Wash, dry and chop roughly.

Optional

Estimated cost: Low — about $1–2 per serving at home (USD)

A true ensalada criolla is thick tomato wedges and soaked white onion, lightly dressed in oil and vinegar and served within the hour — never watery, never made ahead.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 15m

Prep Stage: Tomatoes Wedged, Onion Soaked, Dressing Ready

15 Mins • Knife Work Only

Cut the tomatoes into thick wedges and the onion into wedges, then soak the onion in cold water for 10 minutes — this takes the harsh raw bite out while keeping the crunch. Drain the onion well. Have the oil, vinegar, salt and oregano measured and ready, because the salad is dressed and served within minutes.

Maestro Tip: Salt the tomatoes first and let them sit for 5 minutes before adding the oil — the salt draws out the tomato juices, which become part of the dressing.

1
Soak the Onion

10 Mins Cold water, ~10°C (50°F)

Put the onion wedges in a bowl of cold water and leave them for 10 minutes. This softens their raw bite without losing their crunch — the difference between a salad people pick the onion out of and one they finish. Drain well and pat dry.

Do not skip the soak, and do not soak longer than 15 minutes or the onion goes limp.

Done when: Onion is crisp, mild and dry to the touch.
2
Salt the Tomatoes

5 Mins Room temperature, ~21°C (70°F)

Put the tomato wedges in a wide serving bowl and sprinkle the salt evenly over them. Leave for 5 minutes — the salt draws out the tomato juices, which pool in the bowl and become the base of the dressing.

Use thick wedges, not thin slices: thin slices collapse and turn the salad watery.

Done when: Tomato wedges are glossy, with a little red juice pooling in the bowl.
3
Dress the Salad

2 Mins Room temperature, ~21°C (70°F)

Scatter the drained onion over the tomatoes, then pour the olive oil and red wine vinegar over everything and crumble the oregano on top. Toss gently, once or twice, so the wedges stay intact and the dressing coats them.

Toss with your hands or two spoons, gently — stirring hard bruises the tomatoes and clouds the dressing.

Done when: Tomatoes and onion are evenly coated with a glossy, lightly pink dressing.
4
Rest and Serve

5 Mins Room temperature, ~21°C (70°F)

Leave the salad to rest for 5 minutes so the flavours come together, then scatter the chopped parsley over the top and serve at once, with the juices spooned over each portion. Ensalada criolla is a same-day salad — it is at its best within an hour of making.

Serve it beside the grill, not before: the salad should arrive at the table just as the meat comes off the fire.

Done when: Salad is bright, juicy and lightly dressed, with parsley scattered on top.

Finishing Touches & Plating

Serve the ensalada criolla fresh and lightly chilled or at room temperature, spooning the tomato juices over each portion. It belongs beside grilled meat, where its sharp freshness cuts through smoke and fat.

Nutritional Physiology & Benefits

Nutrition

Energy

105

kcal / serving

Protein

Complete AA

Carbs

10g

Complex

Fats

Healthy

Per serving (4 servings · 1 serving ≈ 189 g)
Energy	105 kcal
Protein	2 g
Carbohydrates	10 g
Fat	7 g
Fibre	2.6 g
Sugar	5.4 g
Sodium	301 mg

Per 100g
Energy	56 kcal
Protein	0.9 g
Carbohydrates	5.3 g
Fat	3.7 g
Fibre	1.4 g
Sugar	2.8 g
Sodium	159 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin C and lycopene (tomatoes), vitamin B6 and folate (onion), vitamin K (parsley), vitamin E (olive oil).

Fresh and Low in Calories

At about 105 calories a serving, this is a light, fresh side that lets grilled meat be the rich part of the meal.

Lycopene and Vitamin C

Ripe tomatoes bring lycopene and vitamin C, and the olive oil in the dressing helps the body absorb them.

Hydrating and Fibre-Rich

Tomatoes and onion are mostly water and carry about 2.6 g of fibre per serving, which makes the salad refreshing and easy to digest.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Grilled Beef (Asado)

This is the salad's true partner — its cool acidity and raw onion cut through the smoke and fat of grilled beef better than any heavy sauce.

Crusty Bread

Bread mops up the tomato and oil juices left in the bowl, which are too good to leave behind.

Vegetables

Grilled Vegetables

Grilled peppers and zucchini from the same fire sit happily beside the raw salad, hot against cold, soft against crisp.

Drinks

Red Wine

A glass of Argentine Malbec with the asado and the salad is the classic table — the wine's tannin and the salad's vinegar frame the grilled meat.

Complete menu

Serve the ensalada criolla beside grilled beef or chorizo with crusty bread and a glass of red wine, and finish with fresh fruit.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Heavy Creamy Dressings

A mayonnaise or creamy dressing would smother the tomatoes and clash with grilled meat — the point of this salad is sharp, clean acidity. Keep the dressing to oil, vinegar and salt. This is general food information, not medical advice.

Making It Hours Ahead

Salted tomatoes keep releasing juice, so a salad made hours ahead turns watery and the onion goes limp. Make it within an hour of serving and keep it cool until then. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

General adultsA light, fresh side for everyone at the table — especially good beside rich grilled meat.
ChildrenSuitable for children who eat raw onion; the onion is soaked to soften its bite, and the salad has no chilli.
ElderlyA good choice — light, easy to chew and easy to digest, with plenty of fresh vegetables.
Pregnant womenGenerally suitable — fresh vegetables with no raw animal products; wash the tomatoes and onion well before cutting.
Breastfeeding womenGenerally suitable — fresh, light and hydrating; wash all vegetables well.
AthletesA useful light side after training — it replaces heavy sauces and adds vegetables without many calories.
Weight gainA poor choice on its own — add bread, potatoes or a larger portion of grilled meat to add calories.
Weight lossAn excellent choice — about 105 calories a serving, mostly vegetables, so it fills the plate without filling the calorie budget.

Health Conditions — Adjust or Avoid

Conditions

DiabetesVery low in carbohydrate at about 10 g a serving, mostly from tomato and onion; check with your clinician about your overall meal plan.
High blood pressureSodium is about 301 mg a serving, mostly from the added salt — use less salt if you follow a low-sodium diet, and check with your clinician.
Kidney diseaseTomatoes and onion are moderately high in potassium, so check your portion with your clinician if you follow a restricted diet.
GoutLow in purines — a safe, fresh side for people with gout; check with your clinician about the rest of the meal.
Stomach issuesUsually well tolerated; raw onion can bother sensitive stomachs, so eat a small portion first and check with your clinician if unsure.
Cardiovascular diseaseLow in saturated fat and sodium-light if you go easy on the salt — a heart-friendly side; check with your clinician about your overall meal plan.
Fatty liverVery low in calories and fat, so it is a good choice — the olive oil is the main source of fat, and check with your clinician about your overall meal plan.
Food allergiesContains no common allergens — no gluten, dairy, egg, nuts or fish. Safe for most allergy diets; check with your clinician if you have a specific allergy.
Special therapeutic dietsIf you follow a prescribed low-sodium or low-potassium diet, adjust the salt and check your portion with your clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

How to store: Cover the bowl and keep in the fridge; best eaten the same day.
In the fridge: 1 day, covered — after that the tomatoes go soft and watery.
In the freezer: Not suitable — freezing ruins raw tomatoes and onion.
How to reheat: Do not reheat — this is a raw salad, served cool or at room temperature.
Freezing recommended: No — the salad is a same-day dish.
Signs it has spoiled: Slimy tomatoes, sour or fermented smell, or onion that has turned translucent and soft.

More recipes to explore

Golden baked Argentine beef empanadas with crimped edges on a plate

Argentina 1h 25m

Lunch •Buenos Aires Heritage

Argentine Empanadas

Argentine empanadas are half-moon pastries of short, flaky wheat pastry — no yeast, no puff — folded over a savoury filling of seasoned ground beef, onion, hard-boiled egg, green olives and a few raisins, then sealed with the classic rope crimp called the repulgue and baked until deep gold. This is the beef empanada de carne found in bakeries and rotisseries across Buenos Aires. One serving (two empanadas) is about 260 g.

Hearty & Satisfying

Golden baked pastry wrapped around spiced beef, olive and egg — the hand-held lunch Argentina runs on.

Pairs Well With
Chimichurri & a simple green salad

Sliced flat iron steak topped with green chimichurri on a plate

Argentina 32m

Dinner •Pampas Asado Heritage

Chimichurri Steak

Chimichurri steak is the centrepiece of the Argentine asado: a thick sirloin grilled over high heat until charred outside and juicy inside, rested, sliced, and served with chimichurri — the raw sauce of parsley, garlic, oregano, red wine vinegar and olive oil that Argentina puts on almost everything grilled. The sauce is made first so its flavours can meld while the steak cooks. One serving is about 215 g.

High-Protein & Satisfying

A thick grilled sirloin, rested and sliced, drowned in bright garlicky chimichurri — the heart of the Argentine asado.

Pairs Well With
Roasted potatoes & grilled vegetables

High Protein

Breaded milanesa steak topped with tomato sauce and melted cheese

Argentina 45m

Dinner •Buenos Aires Heritage

Milanesa a la Napolitana

Milanesa a la napolitana starts as a milanesa — a thin beef steak pounded flat, dredged in flour and egg, coated in breadcrumbs and fried until crisp — and then becomes something else entirely: topped with tomato sauce, a slice of ham and a blanket of mozzarella, it goes back into the oven until the cheese bubbles. It is the dish Argentine families order at the neighbourhood bodegon, always with French fries. One serving is about 350 g, before the fries.

Comforting & Satisfying

A crisp breaded steak, fried golden, then finished in the oven under tomato sauce, ham and bubbling mozzarella — Argentina's favourite comfort plate.

Pairs Well With
French fries & a green salad

A grilled bife de chorizo steak, pink inside, with green salad on a wooden board

Argentina 2h 30m

Dinner •Buenos Aires Parrilla Heritage

Argentine Asado

This argentine asado recipe is the full Sunday parrillada: tira de asado, vacio, entrana and bife de chorizo, plus chorizo, morcilla, mollejas and chinchulines, all cooked slowly over quebracho charcoal embers and seasoned with nothing but coarse salt. It opens with provoleta, grilled provolone with oregano, and the meat is served piece by piece as each cut is ready, with chimichurri and salsa criolla on the table. One serving is about 460 g.