Ensaladang Pipino at Kamatis, Filipino Cucumber and Tomato Salad
Ensalada in the Philippines usually means something raw, sour, and cooling set against a rich main, and the cucumber-and-tomato version is the simplest of them. It is little more than crisp vegetables, sharp onion, and a good vinegar, the plate that resets your palate between bites of anything grilled or fried. The classic dressing is cane vinegar with a pinch of salt; here the vinegar carries it alone, rounded by soaking the onion in it first. Dress it just before serving, since it softens fast once the vinegar hits.
Ingredients
- 2 Cucumbers, sliced into half-moons
- 2 Fresh tomatoes, cut into wedges
- 1/2 Red onions, thinly sliced
- 2 tbsp Apple cider vinegar
- 1/4 tsp Black peppercorns, cracked
- 2 tbsp Cilantro, chopped
Method
- Put the sliced red onion in a small bowl with the vinegar and let it sit for 5 minutes. The soak takes the raw bite off the onion, tints the slices pink, and gets the dressing started, all at once.
- Combine the cucumber and tomato wedges in a serving bowl. Pour the onion and its vinegar over them and crack the black pepper on top. Vinegar is the entire seasoning of this salad, standing in for the salt, so use one with real character; sukang maasim, Filipino cane vinegar, is traditional, and apple cider vinegar is a good coconut-free stand-in.
- Toss gently and fold in the cilantro. Serve it cold and right away. The salt-free version weeps quickly once dressed, so tomatoes and cucumber are best cut ahead and combined at the last minute, as the cool, sharp counter to grilled or braised food.
Nutrition
Estimated per serving: 45 calories, 2 g protein, 2 g fiber, 20 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
