Ampalaya salad is a simple Filipino side dish made with thin slices of bitter melon, tomatoes, red onion, and a vinegar dressing.
It is crisp, fresh, and a little bitter in the best way.
Serve it with fried fish, grilled meat, or anything that needs a fresh side.
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Ingredients You'll Need
Notes and Substitutions
- Ampalaya: Also called bitter melon or bitter gourd. Slice it thinly so it stays crisp and easier to eat. To lessen the bitterness, rub the slices with salt, let them sit for about 10 minutes, then rinse and drain well. You can also blanch them briefly if you prefer a milder taste.
- Vinegar: Cane vinegar or coconut vinegar works best. Apple cider vinegar, rice vinegar, or red wine vinegar will also work.
How to Make Ampalaya Salad (Step-by-Step)
Step 1: Prepare the ampalaya
Cut 2 medium ampalaya in half lengthwise and scrape out the seeds and white pith.
Slice thinly and place in a bowl. Sprinkle with salt and gently rub into the slices.
Let sit for 10 minutes, then rinse under cold water while gently squeezing. Drain well.
Step 2: Combine the ingredients
In a large bowl, combine the drained ampalaya, ½ small red onion (thinly sliced), and 2-3 plum tomatoes (sliced).
Gentle toss them together.
Step 3: Make the dressing
In a small bowl, combine ¼ cup vinegar, 1 garlic clove (minced), sugar, salt, and pepper to taste.
Stir it until the sugar dissolves. Give it a taste and adjust it until it's just right for you.
Step 4: Add the dressing
Pour the dressing over the vegetables and toss gently.
Refrigerate for at least 30 minutes, then toss again before serving.
Serve your ampalaya salad as a fresh side dish with grilled or fried foods.
Recipe FAQs
Ampalaya salad is a side dish made with bitter melon, tomatoes, onion, and a simple vinegar dressing.
It has a fresh, slightly bitter taste that goes really well with grilled or fried dishes. Some versions also include green mango.
Rub the sliced ampalaya with salt and let it sit for 10 minutes. Rinse under cold water while gently squeezing, then drain well. You can also blanch it briefly.
Yes. Blanch it for 30 seconds to 1 minute, then rinse with cold water. This helps soften the bitterness.
It is best eaten the same day, but it can be stored in the refrigerator for up to 2 days.
What to Serve with Ampalaya Salad
- Lechon kawali: Crispy deep-fried pork belly.
- Inihaw na liempo: Marinated pork belly grilled until tender and lightly charred.
- Chicken inasal: Grilled chicken marinated with calamansi, vinegar, lemongrass, ginger, and annatto.
- Fried fish: Simple, crispy, and perfect with the fresh salad.
- Crispy pata: Deep-fried pork leg with crisp skin and tender meat.
- Grilled fish: Light, smoky, and great with the vinegar dressing.
- Fried chicken: Marinated chicken pieces, fried until golden and crispy.
Appetizers and Sides You May Like
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📖 Recipe
Ampalaya Salad
Ingredients
- 2 medium ampalaya (bitter melon)
- ½ small red onion thinly sliced
- 2-3 plum tomatoes sliced
- ¼ cup vinegar
- 1 garlic clove minced
- Sugar, salt, and pepper to taste
Instructions
- Cut the ampalaya in half lengthwise. Scrape out the seeds and white pith, then slice thinly.
- Rub with salt and let sit for 10 minutes. Rinse under cold water while gently squeezing, then drain well.
- In a bowl, combine the ampalaya, onion, and tomatoes.
- In a small bowl, mix the vinegar, garlic, sugar, salt, and pepper until the sugar dissolves. Taste and adjust.
- Pour the dressing over the vegetables and toss gently.
- Refrigerate for at least 30 minutes. Toss again before serving.
Notes
- Ampalaya: Also called bitter melon or bitter gourd. Slice thinly for the best crunch. To lessen the bitterness, rub with salt, let sit for 10 minutes, then rinse and drain well.
- Vinegar: Cane or coconut vinegar is best, but apple cider, rice, or red wine vinegar will also work.
Lisa says
Ampalaya salad is the best side dish for inihaw.
Nora Reyes says
Hi Lisa, I totally agree. =)