Ensaladang Talbos ng Kamote is a Filipino salad made from fresh sweet potato leaves, ripe tomatoes, red onion, and a simple calamansi vinaigrette. It takes 15 minutes start to finish and uses ingredients that are easy to find at Asian grocery stores. If you need a no-cook side that holds its own next to grilled fish or pork, this is it.
Why this recipe works
Two things make this salad land well. First, the calamansi juice does double duty โ its acidity lightly wilts the kamote tops just enough to soften their mild bitterness without cooking out the fresh flavor. Second, the ratio of dressing to greens matters here: 200 grams of leaves is a fairly compact amount, so 2 tablespoons of calamansi juice and 3 tablespoons of olive oil coat everything without pooling at the bottom. Dress it at the table โ a pre-dressed salad goes limp fast. Keep the dressing in a small jar until youโre ready to eat, and the leaves stay bright and slightly crisp.
What can go wrong
- Tough or fibrous leaves: Older kamote tops get stringy and chewy. Use only the top 4โ6 inches of the stem โ the youngest, most tender growth. If the stems feel woody when you bend them, strip the leaves off and discard the stems entirely.
- Watery salad: Tomatoes release liquid once cut. Dice them just before assembling, and if theyโre very juicy, let them drain in a colander for a few minutes first. Excess tomato water dilutes the dressing and makes the salad soggy.
- Overpowering onion: Raw red onion can bulldoze everything else. After slicing, soak the rings in cold water for 5 minutes, then drain and pat dry. This takes the sharp edge off without losing the crunch.
- Flat-tasting dressing: Calamansi juice varies in tartness depending on ripeness. Taste the vinaigrette before pouring โ if it tastes dull, add a small pinch of salt and another squeeze of juice. The dressing should taste noticeably bright on its own.
- Gritty leaves: Kamote tops trap dirt in the leaf folds. Swish them in a bowl of cold water rather than just rinsing under the tap, then lift them out so the grit stays behind.
Smart swaps
- Kamote tops: Fresh sweet potato leaves are sold at most Filipino and Southeast Asian grocery stores. If you genuinely canโt find them, young spinach or water spinach (kangkong) are the closest stand-ins in terms of texture. Regular spinach works but has less of the earthy, slightly bitter note that defines this salad.
- Calamansi juice: The recipe card already notes lemon-lime as a substitute. In practice, 1 tablespoon of fresh lime juice plus 1 tablespoon of fresh lemon juice gets you close. Bottled calamansi concentrate also works โ use the same amount but taste as you go, since concentrate can be more intense.
- Heirloom tomatoes: Any ripe, in-season tomato works. Roma tomatoes hold their shape better after dicing if you want a less juicy result. Cherry tomatoes halved are a quick option when youโre short on time.
Filipino Kamote Tops Salad with Tomatoes
Ingredients
- 200 grams kamote tops fresh and young leaves preferred
- 1 cup heirloom tomatoes diced, choose vibrant and ripe
- 1 piece red onion small, thinly sliced
- 2 tablespoons calamansi juice freshly squeezed
- 3 tablespoons olive oil
- 1 teaspoon sea salt to taste
- ยฝ teaspoon ground black pepper
Instructions
- Begin by thoroughly washing the kamote tops under cold water. Pat them dry with a clean kitchen towel.
- Dice the heirloom tomatoes into small cubes. Ensure that they are vibrant and ripe for optimal flavor. Set aside.
- Thinly slice a small red onion. The slices should be as thin as possible to avoid overpowering the other flavors.
- In a large bowl, combine the kamote tops, diced tomatoes, and sliced red onion. Toss gently with your hands to mix the ingredients well.
- In a separate small bowl, whisk together freshly squeezed calamansi juice, extra virgin olive oil, sea salt, and black pepper. Adjust seasoning to taste.
- Pour the dressing over the salad mixture and toss gently until well-coated. Let the salad sit for a few minutes to allow the flavors to meld.
Notes
Nutrition
FAQ
Where do I find kamote tops in the US?
Filipino grocery stores are your most reliable source, and many larger Asian supermarkets carry them too. Theyโre sometimes labeled โsweet potato leavesโ or โcamote topsโ โ look in the fresh greens section, usually near other Asian leafy vegetables.
Can I make this salad ahead of time?
Prep the components ahead, but keep them separate until serving. The leaves, tomatoes, onion, and dressing can each be stored in the fridge for a few hours โ combine and toss only when youโre ready to eat.
Do I need to blanch the kamote tops first?
No โ this recipe uses them completely raw, and thatโs intentional. The calamansi dressing softens the leaves slightly on its own, and keeping them raw preserves their texture and bright color.
What do I serve this with?
It pairs best with something rich or fatty โ grilled pork, fried fish, or roasted chicken all work well because the acidity of the dressing cuts through the richness. It also works as a light standalone lunch.
Can I add protein to make it a full meal?
Yes, though keep it simple so you donโt lose the clean flavor of the salad. A halved soft-boiled egg or a few slices of grilled tofu are the most natural fits given the existing flavor profile.