The Causeo Chilean Salad traditionally includes some protein to serve as a complete meal. Most traditional Causeos have pig’s feet, previously cooked and chopped, or pork head cheese. I prefer to skip the meat.
Causeos usually have onions and tomatoes seasoned with lemon juice, oil, and Chilean seasoning (a mixture of ground oregano, cumin, coriander, black pepper, garlic powder, chili powder, and salt). I prefer a meatless causeo. 
My favorite is hard goat cheese, but it is also widespread to make it with fresh cheese, and here in the US, I usually use Cacique Panela cheese.
Every family in Chile has its favorite causeo, but it’s always served with plenty of fresh Chilean bread: Churrascas, Pan Amasado, or Chilean Country Bread.
Print
Causeo Chilean Salad
A traditionally and loved Chilean salad.
- Total Time: 20 minutes
- Yield: 4
Ingredients
- 1 yellow onion
- 2 large tomatoes
- 2 cups of cubed Queso Fresco (1 Panela cheese)
- 1/4 teaspoon cumin
- salt, vegetable oil, and lemon juice
Instructions
- Chop onion in half-moons, cover with boiling water and let it stand for 10 minutes. Drain and rinse with cold water. Drain and pad dry.
- Chop the tomatoes into wedges.
- Chop the cheese into cubes.
- Mix everything in a bowl and dress with the seasoning, salt, vegetable oil, and lemon juice.
- Serve immediately.
- Prep Time: 20 minutes
- Category: Salad
- Method: Raw
- Cuisine: Chilean
Me fascina la comida Chilena, cuando llegue a Canada mis mejores amigos una familia Chilena, comia cazuela y pan amasao. Me gustaria tener.la receta de cazuela y sopita dendeijolitos.
Wmarcucci@live.ca
Gracias
Waldy
Bienvenida. En el blog esta la receta de cazuela de pollo y vacuno. La sopa que mencionas no la conozco.
Hola Pilar
Te sigo En tu Cocina, ya llevo mas de 55 años en USA, It just fascinate me to cook some of your recipes. I miss one that if you have it please send it to me or show it in your web. “Cazuela,” yes cazuela de vacuo!
Gracias,
Eduardo
Hi Eduardo, I’m so happy you found my blog. Welcome! I don’t have that recipe yet, but I’m working on it. So keep coming back.