Kachumbar Salad

Summary

Yield
Servings
Prep time5 minutes
Region

Description

I learned to make this refreshing summer salad from my friend Viren. We used to make it all summer long in the kitchen at work. It's easy if you can handle a knife.

This is all about the quality of the ingredients. I had to make Viren promise to buy only tomatoes that smell like tomatoes. Vera ensured he understood the grave peril he would be in if he refrigerated the tomatoes!

Ingredients

1eaTomato (diced)
1eaCucumber (diced)
1eaOnion (diced)
1tSalt (Sea Salt)
1TCilantro (chopped)

Instructions

Dice everything and toss it in a bowl. Serve immediately at room temperature. Vary the flavor by simply picking larger or smaller vegetables.

Notes

I sometimes substitute dill for the cilantro.

I often drizzle some extra-virgin olive oil on it, but that's not the Indian way.

In India they often add a chili pepper, but that was not popular with our office mates.

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