A classic Kenyan dish, kachumbari is one of my all-time favorite tomato salads. I first tried it during a trip to one of Free the Children’s communities in the Maasai Mara. The fresh, local ingredients make this a healthy side dish for grilled meats and chicken or fish, and they come together to create a tasty treat that would satisfy any Maasai warrior. Kachumbari is best served cold, either plain or with warm chapatti. I enjoy the tomato salad for its boost of nutrients and Kenyan flair.
If you prefer a milder onion flavor, rinse the onion slices in hot salty water before putting them in the salad. This ensures the onion is less harsh on the palate.–Women for Women International
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.
Tomato Salad Recipe
- Quick Glance
- 10 M
- 10 M
- Serves 4
- 1 pound ripe but firm tomatoes, sliced or diced
- 1 to 1 1/2 red onions, thinly sliced
- 1 ounce fresh cilantro, chopped
- 1/4 cup extra-virgin olive oil
- 1 chile, sliced (optional)
- Salt and freshly ground black pepper, to taste
- 1 to 2 tablespoons fresh lemon or lime juice
- 1. Place the tomatoes in a medium bowl with the onions. Stir in the cilantro.
- 2. 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.)
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