Solterito - Peruvian Chopped Salad Recipe

Get ready to experience a burst of fresh, vibrant flavors with Solterito Arequipeño, Peru's beloved chopped salad! Hailing from the picturesque city of Arequipa, this traditional dish is a true testament to the importance of fresh salad ingredients and bold tastes in Peruvian cuisine. Whether you're a seasoned chef or looking for easy salad recipes to try something new, Solterito is a fantastic choice. It’s incredibly versatile, perfect as a light, refreshing meal on its own or as a bright, colorful side dish. Forget boring greens; this fresh salad is packed with tender fava beans, sweet corn, juicy tomatoes, and creamy queso fresco, all brought together with a zesty, slightly spicy dressing. So, if you're searching for new salad ideas or a unique salad recipe that’s both simple to make and utterly delicious, you've found your next favorite dish. Let's dive into making this ultimate Peruvian experience!

Ingredients

• For the Salad:
• 1 ½ cups cooked fava beans (peeled). Sourcing Tip: Fresh fava beans can be found in Latin American markets or specialty grocery stores during spring. Frozen fava beans are a great year-round alternative and usually just need a quick boil and peel.
• 1 ½ cups cooked white corn kernels (Peruvian choclo, if possible). Sourcing Tip: Look for large-kernel Peruvian choclo in frozen sections of Latin American markets. If unavailable, regular frozen white corn works perfectly fine.
• 1 large red onion, finely diced
• 2 large ripe tomatoes, diced
• ½ cup Kalamata olives, pitted and halved
• ½ cup fresh cilantro, chopped
• For the Dressing:
• ¼ cup fresh lime juice (from about 2-3 limes)
• ¼ cup good quality extra virgin olive oil
• 1-2 teaspoons rocoto paste (or aji amarillo paste for milder heat, or a pinch of red pepper flakes for a kick). Sourcing Tip: Rocoto paste is a key Peruvian chili paste. Find it in Latin American grocery stores or online. Start with less and add more to taste.
• ½ teaspoon ground cumin
• Salt and freshly ground black pepper to taste

Directions

1. Preparing the Fava Beans (or Peas)
   1. If using fresh fava beans, blanch them in boiling salted water for 2-3 minutes, then immediately transfer to an ice bath. Peel off the outer skin.
   2. If using frozen fava beans, boil them according to package directions until tender, then drain and peel if necessary.
   3. If fava beans are unavailable, frozen green peas can be used as a substitute; simply cook them until tender. Set aside to cool.
2. Chopping and Preparing the Vegetables
   1. Finely dice the red onion. For a milder onion flavor, you can rinse the diced onion under cold water for a minute and pat dry.
   2. Dice the ripe tomatoes into bite-sized pieces.
   3. Halve the pitted Kalamata olives.
   4. Chop the fresh cilantro.
3. Mixing the Salad Ingredients
   1. In a large mixing bowl, combine the cooled fava beans (or peas), cooked corn kernels, diced red onion, diced tomatoes, and halved olives.
   2. Gently crumble or dice the queso fresco and add it to the bowl.
   3. Add the chopped cilantro.
4. Preparing the Dressing
   1. In a small bowl or jar, whisk together the fresh lime juice, extra virgin olive oil, rocoto paste (start with 1 teaspoon and adjust later), ground cumin, salt, and freshly ground black pepper.
   2. Taste the dressing and adjust seasonings as needed. If you prefer more heat, add another teaspoon of rocoto paste.
5. Tossing the Salad and Adjusting Seasonings
   1. Pour the dressing over the salad ingredients in the large bowl.
   2. Gently toss all the ingredients together until everything is well combined and coated with the dressing.
   3. Taste the salad and adjust salt, pepper, or lime juice if necessary.
   4. For best flavor, let the salad sit for 10-15 minutes before serving to allow the flavors to meld.