Tomato and Onion Curtido aka Ecuadorian Tomato Salad
Bright, tangy, and packed with fresh flavor, this Tomato and Onion Curtido is one of those side dishes that instantly lifts any meal. It’s quick to whip up, incredibly versatile, and a staple in Ecuadorian kitchens!
Servings: 4
Calories: 60kcal
Ingredients
- 1 red onion finely diced or cut into thin slices
- 2-3 limes fresh lime juice is preferred
- 1 ½ teaspoon kosher salt If you are using table salt, start with just 1 teaspoon and add more to taste.
- 3 roma tomatoes or two larger tomatoes, finely diced
- 1 tablespoon olive oil
- a few sprigs of cilantro chopped
Instructions
- Dice the red onion into very small cubes (or thin slices if you prefer). Rinse under cold water in a fine mesh sieve, and place in a small mixing bowl.1 red onion
- Juice the limes on top of the onions. Mix with the salt and allow the onions to sit for about 5 minutes to pickle a bit.2-3 limes, 1 ½ teaspoon kosher salt
- Dice the tomatoes into small cubes while the onions are marinating. After the onions turn a little pink, you can add the tomatoes to the mixing bowl with the onions. Top with olive oil, chopped cilantro and stir.3 roma tomatoes, 1 tablespoon olive oil, a few sprigs of cilantro
- Taste test- this is important! If too salty, add more lime. If too tangy, add more salt and a dash more olive oil to round out the flavors. Serve and enjoy!
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop, but the tomatoes may release more liquid over time—just give it a stir before serving.