Kachumber salad
Cucumber, tomato and onion
- 5 min
- 4 servings
- Side dish
- Vegetarian
Ingredients
For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.
- Lebanese cucumbers1½
- Tomatoes200 g (~1½ medium)
- Brown onions60 g (~½ medium)
- Lemons½
- Coriander leaves8 g
- Salt¼ tsp
- Black pepper (crushed)a pinch
You need
- Sharp knife and chopping board
- Large mixing bowl
- Sieve or colander
- Measuring cups and spoons
Method
- Dice 1½ cucumber into 1 cm cubes.
- Cut 200 g (~1½ medium) tomato in half, scoop out the seedy middle so the salad does not go watery, and dice the flesh into 1 cm cubes.
- Finely dice 60 g (~½ medium) onion. Rinse it in the sieve under cold water for 10 seconds to take the sharp bite out, and shake it dry.
- Chop 8 g coriander leaves. Put everything in the bowl. It keeps in the fridge like this for up to 4 hours.
- Just before serving, squeeze over the juice of ½ lemon, add ¼ tsp salt and a pinch pepper, and toss.
Tips
- Salt draws water out, so dress it only at the table.
Keeping and freezing
- Fridge: keeps 2 days in a lidded box. Cool it within an hour of cooking.
- Freezer: does not freeze well; eat within the fridge time.
Good to know
- Toddlers: take their portion out before adding chilli or pepper.