Ensalada Criolla

On our recent trip to Argentina, we went to the Iguazu National Park for a couple of days and on the first day our guide took us to see the falls on the Brazilian side. After the visit he dropped us off for lunch at a "churrasqueria" which is a restaurant which serves all kinds of grilled and roasted meat. At the buffet table, I grabbed a plate of salad greens and tomatoes etc and when getting the dressing I saw something I knew I would like – cubed cucumbers, tomatoes, onions, green peppers in vinegar and olive oil.

I thought it looked familiar, like a salsa I used to make to eat with my steaks in Malaysia – except mine had cili padi as well! It turns out its called "Salsa Criolla" and indeed its eaten with the grilled meats! Deja vu…

The other day, tired of the normal salad, I made my version of this salsa, except, we ate it as a salad. And its great as a starter or appetiser..

INGREDIENTS

Serves 2

2 Lebanese cucumbers

2 medium-sized tomatoes

1 small or 1/2 large green pepper

1/2 medium-sized bombay onion

4 cloves garlic

Extra virgin olive oil

Grape vinegar

Salt

DIRECTIONS

Cut off the ends of the cucumbers, slice them into three lengthwise, then cut them across to get cubes.

Peel the onion, and cube them. Slice the tomatoes then cub them. Slice the green pepper across, then cut them into cubes. Try to cube the vegetables the same size throughout – abut 1/2" by 1/2" – this makes them look nice!

Peel the garlic, smash them with the flat edge of the knife then mince them finely.

Put everything in a salad bowl, add 1 1/2 tbsp of olive oil and 2 tbsp of grape vinegar. (If this is not enough, you can add more or both to your taste.) Add salt to taste and mixed everything up.

Serve in a small bowl as appetiser or accompaniment…good even with rice and curry!