Go Back

Ensalada Cubana

Print Recipe

Ingredients
  

  • 1/2 cup EVOO extra virgin olive oil
  • 1 cup diced red onion
  • 3 cloves garlic
  • 1/3 cup lemon or lime juice
  • salt & pepper
  • 1 green bell pepper cut in chunks left out in my version
  • 4 large red ripe tomatoes sliced thin or
  • 1 cup baby tomatoes, halved
  • 1 cup cucumber cubed or sliced
  • cilantro chopped
  • Optional: 1 cup chick peas

Instructions
 

  • Heat oil (don't let it smoke), add onion, garlic and juice. (Add chick peas if using.) Remove pan from heat and stir for two minutes. Let the mixture cool off, season with salt & pepper and refrigerate until ready to use.
  • Blanch bell pepper, arrange with tomatoes and cucumber on a platter, drizzle (or toss) with dressing, sprinkle some cilantro on top before serving.