LC Salsa Salad Note
Though this melding of summery ingredients is quite stunning as tomato salad, the author mentions that if you finely chop the tomato and onion, this very same recipe doubles as homemade salsa. A quick glance at the ingredients corroborates this. We love multitasking recipes such as this one.
Kachumbari |Tomato and Onion Salad
- Quick Glance
- 10 M
- 10 M
- Serves 4
Place the tomatoes in a medium bowl with the onions. Stir in the cilantro.
Drizzle over the olive oil and stir in the chile, if using. Season the salad with salt and pepper and gradually add the lemon or lime juice to taste. (Squeeze the lemon or lime juice into the salad just before serving to avoid sogginess.)
Recipe Testers' Reviews
Simple recipe, simple directions, stellar taste. My pound of ripe tomatoes translated as 5 rather large plum tomatoes. I used a small red onion, which weighed about 100 grams (3 to 4 ounces). Though I don’t mind raw red onion, I wanted to temper the “bite” because I hoped the children would feast on it, too. I pickled the onion slices in some lime juice and salt, because I wanted a bit more crunch than the suggested hot salty water would give. The onions really worked well contrasting the soft, juicy tomato, which I cut into dice. I used a small green chile which brought some welcome heat to the salad, but it is the cilantro that holds it all together. I served this with chicken wings and we ate our way to bliss. Leftovers can easily be blitzed to create a gazpacho-type soup, or a simple sauce, similar to one Ghanaians eat with tilapia, fresh off the grill. Or you might heat it to form a barely-cooked Kenyan salsa. A great addition to my repertoire of “sides.”
This was simple to prepare with easy-to-find ingredients. I used a variety of hothouse heirloom tomatoes, as local tomatoes aren’t in season yet. I also opted not to use the chile in deference to a couple of my tasters. I diced the tomatoes and used a half lemon to get just the right amount of tang. The addition of the cilantro was very nice. (One taster dislikes cilantro, but even he liked it in this salad.) Everyone loved the simplicity of this salad and how refreshing it was. I know that this will be even better in the summer when tomato season finally arrives. There isn’t much I’d do to change this. I can’t wait to make this again for myself with lime juice and the chile. Simple, refreshing, and so good to eat. This is fabulous!