Filipino Kamote Tops Salad with Tomatoes, or “Ensaladang Talbos ng Kamote”, is a humble yet delightful dish that perfectly captures the heart of Filipino cuisine: simple ingredients elevated by fresh, vibrant flavors. This recipe is a well-loved part of Filipino mealtimes, especially on hot, tropical days when something light and refreshing is needed to complement a rich main course like grilled meats or fried fish.
The foundation of this salad is the “talbos ng kamote” (kamote tops), which are the tender leaves of the sweet potato plant (“Ipomoea batatas”). In the Philippines, kamote tops are a common backyard crop and a vital part of daily sustenance, especially in rural areas. They are highly valued not just for their versatility and accessibility, but also for their nutritional content. Rich in vitamins A and C, iron, and calcium, kamote tops are often cited as a superfood packed with antioxidants. Their slightly earthy and mildly bitter flavor shines when paired with the other elements of the salad.
Tomatoes, usually heirloom or freshly picked from local farms, bring brightness and juiciness to the dish. These tomatoes are diced into small, vibrant pieces, providing a refreshing counterpoint to the leafy greens. In addition, the red onion, thinly sliced for a subtle sharpness, offers a pop of pungent flavor that balances and rounds out the dish.
What truly elevates this salad is the calamansi dressing. Calamansi, also known as Philippine lime, is a small citrus fruit with a uniquely tart and mildly sweet flavor. Its juice is whisked together with extra virgin olive oil, sea salt, and freshly ground black pepper, creating a vinaigrette that bridges the flavors of the salad. If calamansi isn’t available, a combination of lemon and lime juice can mimic its distinct tang. The dressing, while simple, captures the zesty and refreshing qualities of Filipino cuisine, which often harmonizes the natural flavors of ingredients without excessive embellishment.
Beyond its nutritional benefits, this salad holds a special place in Filipino homes. It is often served during family gatherings, “barangay” (village) feasts, or as part of a regular meal. Its appeal lies in its simplicity and adaptability. The recipe can be adjusted based on availability, such as substituting other leafy greens if kamote tops are hard to find. Sometimes, it’s garnished with other ingredients like salted eggs, crispy dried fish (like “daing” or “tuyo”), or crushed peanuts for added texture and flavor.
This dish also carries cultural significance. For many Filipinos, it serves as a nostalgic reminder of home, evoking memories of childhood summers spent in the province. Visiting grandparents or relatives often meant meals like this, with most of the ingredients freshly harvested from the backyard garden. In those moments, kamote tops salad became more than just food—it symbolized self-sufficiency, family bonds, and a deep connection to the land.
The Filipino Kamote Tops Salad with Tomatoes showcases the ingenuity of Filipinos in turning modest ingredients into something deliciously memorable. It’s a celebration of the Philippines’ abundance of natural resources, as well as its cultural heritage of simple yet impactful cuisine. Whether you’re rediscovering a childhood favorite or encountering it for the first time, this salad is a true testament to the soul of Filipino cooking—simple, fresh, and full of love.
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 (affiliate link)olive oil
- 1 teaspoon (affiliate link)sea salt to taste
- ½ teaspoon (affiliate link)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.