Looking for a way to spruce up your meals? This amazing chopped Peruvian salad recipe, AKA solterito salad, makes a great addition to a variety of dishes ! It’s packed with plenty of fresh and crisp veggies with a zesty dressing. This Peruvian side dish is sure to be a hit for all your summer salad needs but it's perfect to serve any time of year.
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 6people
Calories 402kcal
Ingredients
1poundfresh fava beansabout 1 cup shelled
2roma tomatoesdiced
½cupkalamata olivessliced in half
7ouncesqueso fresco
1cupred oniondiced
1choclocooked and cooled, or sub with 1 cup white potatoes or artichoke hearts
Bring a pot of water half full to a boil. Place the shelled fava beans in water with a bit of salt. Allow them to cook for about 1-2 minutes. Drain off hot water and then submerge in ice cold water. Then remove the outer peel and discard.
Cut cheese into cubes and set aside. Prep all the vegetables according to the ingredient list.
Combine all the vegetables and cheese into a large mixing bowl and toss to combine. Add the olive oil, vinegar, rocoto paste plus salt and pepper to taste.
Serve immediately.
Notes
Be sure to check the full post above for more about the ingredients, swaps, variations, serving suggestions, and much more.
Cutting the Veggies. Aim for small diced veggies and try to cut the different vegetables into similar sizes. This maximizes the texture and also makes it easier to get a mixture of all the veggies in each bite.
Let It Sit. After mixing everything together let it sit for a short period of time before serving. This gives the veggies a chance to soak up more of the flavors.
Add a Little Spice. I am big fan of the rocoto paste for added Peruvian flavors. It adds heat and flavor but you can certainly leave it out or use one of the other options mentioned.
Store Leftovers: In the fridge for up to four days. It doesn't freeze well.