Tomato and onion salad (Kachumbari) is a classic recipe that is very refreshing and simple to make. It is made with fresh tomatoes and onion as the main ingredients. The salad is very popular in Kenya and it is best served with a pilau (pilaf) dish or roast meat (nyama choma). This salad can also be a perfect addition to any other meal or a light meal on its own. If you are interested in other Kenyan dishes that go well with kachumbari, then try this ugali recipe with fish in homemade tomato sauce and kachumbari.
How to make fresh tomato and onion salad (kachumbari)
Kachumbari is very easy to make and it requires very few ingredients. This is one salad that you can make within no time. Here is a look at the ingredients needed for an authentic fresh tomato and onion salad for a serving of 4.
Ingredients:
- Fresh ripe tomatoes, preferably organically grown
- Large onion. The red or white onion. The red onion in most popular in Kenya therefore widely used for this salad.
- Fresh parsley/coriander leaves
- Freshly squeezed lemon juice
- Cayenne Pepper
- Salt to taste
- Extra virgin olive oil (optional)
How to prepare Fresh tomato and onion salad
Start by preparing the tomatoes, onion and parsley. Wash them thoroughly under cold running water. Chop them finely into bite-sized pieces. I like cutting the tomatoes and onion into ring shape or half rings. Make sure to peel the onion before chopping. Soaking the sliced onion water for about 5 minutes to reduce their the onion smell if desired. Drain the water after the 5 minutes.
In a large salad bowl, combine the tomatoes slices, chopped red onion, and parsley leaves. Toss them gently to mix well.
Drizzle extra-virgin olive oil (optional) and lemon juice. Season with salt and pepper according to your taste preferences.
Toss all the ingredients together to ensure that the dressing coats the tomatoes and onions evenly. Let the salad to chill in the refrigerator before serving. Chilling enhances the flavors and gives the salad a refreshing taste.
Remove the salad from the refrigerator and serve as a side dish or as a light meal on its own.
Useful tips and tricks
- For a pop of color and flavors, experiment with different types of tomatoes, such as yellow, green or red cherry tomatoes. You can also try adding other vegetables for extra nutrients and texture.
- Adjust the amount of salt and pepper to suit you preferences and taste.
- Chop the ingredients finely to enjoy the salad better.
- It would be a good to soak the chopped onion in warm salty water but this may not be necessary especially if you don’t mind the pungent taste of onion.
How to serve fresh tomato and onion salad
Fresh tomato and onion salad can be served on its own as a starter/appetizer meal or serve as side dish with other dishes. It pairs very well as a side dish with rice dishes, Githeri and grilled/roasted meats. Try pairing Kachumbari with jollof rice or green maize with pigeon peas for a tantalizing amd mouthwatering dish.
Frequently Asked Questions
Kachumbari is a Swahili word that stands to fresh tomatoes and onion salad. The salad is made of fresh tomatoes and salad as the main ingredients. It is popular in East Africa especially in Kenya. Kachumbari serves better with rice dishes and grilled or roasted meat.
Since kachumbari is made using fresh tomatoes and onion, it is packed with nutrients and therefore very healthy for our bodies. The lycopene in tomatoes and other nutrients found in onion have health benefits to our bodies.
A refreshing fresh tomato and onion salad (kachumbari)
Ingredients
- 4 Tomatoes fresh
- 1 red onion large
- Juice of 1 lemon freshly squeezed
- 2 cayenne paper small size
- 2 tbsp olive oil extra virgin (optional)
- 1 tsp salt or to taste
- 1 cup parsley leaves chopped
Instructions
Step 1: Prepare the ingredients:
- Wash the tomatoes and onion thoroughly under cold running water. Cut them finely into bite-sized pieces. I like cutting them into a ring shape or half rings.
- Soak the onion rings in warm water to remove the pungent smell that is present in onions. Soak for about 5 minutes and remove from the water.
- Wash and remove the parsley leave from their stem and roughly chop them.
- Wash and squeeze the lemon to remove the juice
- Wash and dice the cayenne pepper into small pieces
Step 2: Combine the ingredients:
- In a large salad bowl, combine the chopped tomatoes and onion, chopped cayenne pepper and parsley.
- Toss them gently to mix well.
Step 3: Dress the salad
- Drizzle the freshly squeezed lemon juice and extra virgin olive oil (optional) over the salad
- Season with salt to taste
- Toss to mix well and keep in the refrigerator to serve later. Keeping in the fridge will enhance the flavors and give the salad a refreshing taste.
- Serve as a side dish with main meal or on its own as a light meal.
