Ensalada de nopales with cherry tomatoes and olives Recipe
This salad with nopales, the flat pads of the prickly pear cactus, is a fresh and light dish that in Mexico often appears at family lunches as a side to grilled meat. The combination of slightly tangy cactus, salty olives and sweet cherry tomatoes gives a very interesting Mediterranean–Mexican vibe. It’s perfect as a colourful starter for a summer get‑together.
Ensalada de nopales combines a typically Mexican ingredient – cactus – with Mediterranean accents in the form of olives and cheese, creating a very fresh, unusual mix of flavours. Nopales have a pleasantly tangy, slightly herbal taste and a springy texture that contrasts beautifully with the sweetness of the tomatoes and the saltiness of the cheese. It’s a salad that immediately catches the eye on the table with its colour and exotic character, while still being light and refreshing.
Chef's tips
After cooking fresh nopales, rinse them thoroughly under cold water and drain very well – the less slime remains, the nicer the salad texture will be. Slice the onion as thinly as possible; if it’s very sharp, you can cover it with cold water for a minute and drain to soften the flavour. Mix the dressing in the bowl before adding the vegetables – this way the seasoning distributes evenly and you don’t have to toss the salad aggressively, which protects the delicate tomatoes from being crushed.
How to serve
This salad pairs wonderfully with grilled chicken, fish or steaks – you can serve it at a summer barbecue instead of classic potato salad. It also works as a light work lunch on its own – just pack it in a container and add a slice of crusty bread. For larger gatherings, serve it in a big, shallow bowl in the centre of the table next to a bowl of nachos – guests often try it out of curiosity and then come back for seconds.
Ingredients
- nopales (cactus pads) - 300 g
- cherry tomatoes - 200 g
- olives - 80 g
- onion - 0.5 piece
- cheese (e.g. feta) - 80 g
- coriander chopped - 2 tablespoons
- oil - 3 tablespoons
- lime juice freshly squeezed - 2 tablespoons
- oregano dried - 0.5 teaspoons
- salt - 0.5 teaspoons
- black pepper ground - 0.25 teaspoons
Preparation
- If using fresh nopales, remove the spines (wearing gloves), rinse, cut into thin strips and cook in salted water for 8–10 minutes, until they soften and turn olive green. Drain and rinse under cold water to get rid of the slime. If using nopales in brine, simply drain and rinse them.
- Cut the cherry tomatoes in half. Peel the onion and slice it into very thin slivers. Slice the olives.
- Crumble the feta cheese into smaller pieces with your fingers. Rinse, dry and finely chop the coriander.
- In a large bowl, mix the oil, lime juice, oregano, salt and pepper. Whisk with a fork for 20–30 seconds until you get a smooth dressing.
- Add the nopales, tomatoes, onion and olives to the bowl with the dressing. Gently toss, taking care not to crush the tomatoes.
- Finally, add the crumbled cheese and chopped coriander, and mix very lightly, only 2–3 times with a spoon, so the cheese doesn’t fall apart completely.
- Leave the salad to stand for at least 10 minutes at room temperature so the flavours can meld. Taste before serving and adjust with extra salt or lime juice if needed.
Storage
Store any leftovers in the fridge in an airtight container and eat within 1–2 days. The nopales will release a bit more liquid over time, so give the salad a gentle stir and, if needed, refresh with a little extra lime juice and coriander before serving again.
