Ensaladang Pako With Salted Eggs And Tomatoes (kamatis)

4 cups fresh pako (fern shoots), cleaned

2 medium tomatoes (kamatis), diced or sliced

1 small red onion, thinly sliced

2 salted eggs (itlog na maalat), peeled and quartered

2 tablespoons cane vinegar or coconut vinegar

1 tablespoon calamansi juice (optional)

1 teaspoon sugar (optional, balances acidity)

Freshly ground black pepper to taste

Blanch the pako
Bring a pot of water to a boil.
Add the pako and blanch for 30–60 seconds.
Drain and immediately rinse with cold water or place in ice water.
Drain well.
Prepare the dressing
Mix vinegar, calamansi juice, sugar (if using), and black pepper in a small bowl.
Assemble the salad
Combine the pako, tomatoes, and onions in a large bowl.
Pour the dressing over and toss gently.
Add the salted eggs
Arrange the salted egg pieces on top or gently fold them in.
Serve
Let sit for 5–10 minutes before serving so the flavors meld.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineFilipino

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyVery Easy ⏰ 10m