Colombian Ensalada de Verduras, or Mixed Vegetable Salad, is a dish that showcases the vibrancy and richness of Colombia’s culinary heritage. This salad is a testament to the country’s love for fresh, locally-sourced ingredients and its emphasis on simple, wholesome cooking that elevates the natural flavors of the produce.
Colombian cuisine is a reflection of its diverse geography, which includes coastal regions, mountains, rainforests, and plains, each influencing the ingredients and cooking styles of the region. Vegetables like tomatoes, cucumbers, peppers, avocados, and herbs, all of which are key components of this salad, thrive in Colombia’s fertile soil and temperate climate. The Colombian Ensalada de Verduras celebrates this abundance by combining these vegetables into a colorful, nutrient-rich dish that is both refreshing and satisfying.
A hallmark of Colombian cooking is its reliance on freshness and minimal intervention, allowing ingredients to shine. This salad exemplifies that principle. By halving ripe, organic heirloom cherry tomatoes, the recipe captures their sweet juiciness, while diced English cucumbers add a crisp and cooling element. The red bell pepper brings a mild crunch, and the creamy avocado ties the textures together, contributing richness and balance. Thinly sliced red onions add a subtle bite and sharpness, while cilantro tops the salad with its fragrant, herbal notes that are staples in many traditional Colombian dishes.
Another important aspect of Colombian cuisine is its deep-rooted traditions of communal dining and hearty flavors. Salads like the Ensalada de Verduras are often served as side dishes at family gatherings, or even as light meals on their own, accompanied by a protein or a warm arepa on the side. The versatility of the salad makes it truly special—it can be made as mild or as robust as the diners prefer. Taming the onion’s sharpness by soaking it in cold water or adding a touch of diced jalapeño for heat reflects the spirit of customizing food to personal preferences, a practice common in Colombian homes.
The dressing for this salad, made with extra virgin olive oil, fresh lime juice, sea salt, and black pepper, is purposefully simple. The lime juice’s acidity complements the vegetables, while the olive oil adds a lusciousness that ties the salad together. This method of dressing keeps the ingredients as the focal point, adhering to the Colombian philosophy of enhancing food’s natural qualities rather than masking them.
Colombian Ensalada de Verduras is more than just a recipe—it’s a snapshot of a culture that respects and celebrates the bounty of the land. It speaks to the importance of eating seasonally and locally, values that have sustained Colombian cooking for generations. A dish that embodies both authenticity and adaptability, this salad fits into a variety of meals and occasions, while bringing a touch of Colombia’s vibrant culinary soul into your kitchen. Whether enjoyed on a sunny day as a light appetizer or as an accompaniment to a hearty meal, this salad is a reminder of the joy of fresh, wholesome, and flavorful eating.
Colombian Ensalada de Verduras
Ingredients
- 1 cup organic heirloom cherry tomatoes halved, for vibrant color and sweetness
- 1 cup English cucumber diced and seeds removed
- 1 medium red bell pepper diced finely
- 1 medium avocado cubed, ripe but firm
- ¼ cup red onion thinly sliced for sharp flavor
- 2 tablespoons fresh cilantro chopped, for a fresh, herbal flavor
- 2 tablespoons (affiliate link)olive oil high quality for best flavor
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon (affiliate link)sea salt or to taste
- ½ teaspoon (affiliate link)ground black pepper freshly ground
Instructions
- Begin by preparing the vegetables. Halve the cherry tomatoes, dice the cucumber, and finely dice the red bell pepper. Transfer all into a large mixing bowl.
- Add the cubed avocado and thinly sliced red onion into the bowl, mixing gently to avoid mashing the avocado.
- Sprinkle the chopped cilantro over the vegetables to add a burst of fresh aroma.
- In a small bowl, whisk together the extra virgin olive oil, lime juice, sea salt, and black pepper until emulsified.
- Drizzle the dressing over the salad and toss lightly to ensure even coating, being gentle with the avocado to maintain its shape.
- Allow the salad to sit for about 10 minutes before serving, letting the flavors meld beautifully.