Ensaladang kamatis is a Filipino tomato salad with onions tossed in a light soy sauce and vinegar dressing.
It's a simple side dish that's fresh and easy to pair with grilled meats or fried fish.
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Ingredients You'll Need
Notes and Substitutions
- Tomatoes: I used grape, pear, and Roma tomatoes, but any ripe, sweet tomatoes will work. Cherry, heirloom, or whatever is in season are all good options.
- Watercress: I like the fresh, peppery bite it adds. If you don't have it, use arugula, parsley, cilantro, or baby spinach.
- Extra virgin olive oil: It adds a fruity taste to the dressing. Regular olive oil, canola oil, or any mild-tasting oil will also work.
Step 2: Prep the vegetables
Cut the tomatoes into bite-sized pieces and slice the red onion thinly.
Trim or roughly chop the watercress into shorter pieces for easier eating.
Lightly season with salt and pepper.
Step 3: Add the dressing
Pour the dressing over the vegetables.
Toss gently until everything is evenly coated.
Serve and enjoy your ensaladang kamatis right away while the tomatoes are fresh and juicy.
Recipe FAQs
Ensaladang kamatis is a Filipino tomato salad usually made with tomatoes, onions, and a simple vinegar dressing.
Any ripe, sweet tomatoes work well. Use Roma, cherry, grape, pear, heirloom, or whatever is in season.
Yes, but it is best served fresh. If making ahead, keep the dressing separate until ready to serve.
Cane vinegar, white vinegar, apple cider vinegar, or rice vinegar all work well in this recipe.
What to Serve with Ensaladang Kamatis
- Grilled dishes: Pork liempo, chicken inasal, or inihaw na isda.
- Fried dishes: Pritong isda, crispy pata, or fried bangus.
- Meat dishes: Adobo, tapa, or lechon kawali.
- Rice meals: Serve with fried egg or silog meals like tapsilog, longsilog, or tosilog.
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📖 Recipe
Ensaladang Kamatis (Filipino Tomato Salad)
Ingredients
- 2 cups ripe tomatoes
- 1 small red onion
- 1 bunch watercress
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 teaspoon honey or sugar
- ¼ cup extra virgin olive oil
- Salt and pepper
Instructions
- Whisk together soy sauce, vinegar, honey, olive oil, and black pepper.
- Cut the tomatoes, slice the onion, and chop the watercress.
- Season with salt and pepper.
- Toss with the dressing and serve right away.
Notes
- Tomatoes: Use ripe, sweet tomatoes.
- Watercress: Adds a peppery bite. Use arugula, parsley, cilantro, or baby spinach.
- Olive oil: Use extra virgin, regular olive oil, or any mild oil.
Tin says
🥰🥰🥰🥰
Tin says
🥰🥰🥰🥰🥰
Nora Reyes says
Thank you!🥰🥰🥰🥰