Colombian criolla salad is a fresh combination of tomatoes, onions, cilantro, and a simple lime-and-vinegar dressing. It is commonly served with grilled meats, rice, chicken, patacones, empanadas, and everyday home-style meals.
Its appeal comes from freshness: the vegetables should stay crisp, the tomatoes should be juicy, and the dressing should have a lightly tangy flavor. It is an easy, practical side dish that fits naturally into Colombian cooking.
Ingredients
- 400 g ripe but firm tomatoes, diced (3 medium tomatoes)
- 120 g white onion, thinly sliced (1 medium onion)
- 60 g scallions, finely chopped (2 stalks)
- 15 g fresh cilantro, finely chopped (1/2 cup)
- 30 ml lime juice (2 tablespoons)
- 30 ml white vinegar (2 tablespoons)
- 30 ml vegetable oil (2 tablespoons)
- 4 g salt (3/4 teaspoon)
- 1 g ground black pepper (1/4 teaspoon)
- 4 g granulated sugar (1 teaspoon)
Preparation
- Soften the onion, place the white onion in a bowl and add the vinegar, sugar, and 2 g of salt. Stir and let it rest for 10 minutes to mellow its sharp flavor while keeping it crisp.
- Combine the vegetables, add the tomatoes, scallions, and cilantro to the bowl. Toss gently so the tomatoes keep their shape.
- Dress the salad, add the lime juice, oil, remaining 2 g of salt, and black pepper. Toss carefully until all the ingredients are evenly coated.
- Rest and serve, let the salad rest for 5 minutes so the flavors come together. Serve fresh, preferably on the same day.
Chef’s tips
- Use ripe but firm tomatoes so the salad does not become watery.
- Slice the onion thinly so it blends well with the tomato.
- Add the lime juice shortly before serving to keep the vegetables fresh.
- Chill the salad for 10 minutes before serving for an extra-refreshing result.
Traditional variations
Some Colombian households add diced cucumber or sliced avocado. You can also replace part of the white onion with extra scallions for a milder flavor.
How to serve
Serve criolla salad with grilled meat, chicken, white rice, patacones, or boiled cassava. It also pairs very well with Colombian empanadas and savory bakery snacks.
Recommended sides
- Grilled meat.
- Grilled chicken.
- White rice.
- Patacones.
- Boiled cassava.
- Colombian empanadas.
Food culture note
Colombian criolla salads often highlight simple everyday ingredients, especially tomato, onion, cilantro, and vinegar. Their role is to add freshness and acidity that balance richer meals and fried foods.
Frequently Asked Questions
You can chop the vegetables and keep them separately in airtight containers for up to one day. However, mix the tomatoes with the lime juice, vinegar, and salt right before serving. This prevents the vegetables from releasing too much liquid and helps the salad stay crisp and fresh.
White onion is common because it adds a crisp texture and bold flavor. Scallions soften the overall taste and add freshness. You can use red onion as well, but let it rest in vinegar first so its flavor becomes milder and more balanced.
Follow the listed amounts of lime juice and vinegar, and include the sugar to balance the dressing. If it still tastes too sharp, add 15 ml more oil or a little extra tomato. Taste before serving and adjust gradually without adding too much salt.
