East African Tomato Salad
- Total time
- 15 min
- servings
- 4 servings
- Dish type
- Starter
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Prep
15 min
Total time
15 min
Ingredients
Ingredients
- 1 /2 small red onion (3 ounces; 85g), thinly sliced
- 1 1/2 pounds (680g) ripe plum or Roma tomatoes (about 6 large), cored and diced into 1-inch bite-size pieces (about 3 cups) (see notes)
- 3 /4 teaspoon kosher salt plus more to taste; for table salt use half as much by volume
- 1 fresh serrano or jalapeño chile pepper, stemmed and sliced into thin rings or finely diced (see notes)
- 1 /2 cup roughly chopped fresh cilantro leaves and tender stems (from 1 small bunch cilantro)
- 2 c. à soupe (30ml) fresh lime or lemon juice, plus more to taste
Method
- 1
In a large bowl, cover onion with hot water (110 to 130℉) and let sit for 1 minute. Drain with a colander, then briefly rinse under hot water, and transfer to a small bowl; set aside.
- 2
Place chopped tomatoes in the now-empty colander set over the now-empty large bowl and season with 3/4 teaspoon kosher salt. Toss to coat. Set aside at room temperature to drain, tossing occasionally until tomatoes release their juices, a minimum of 10 minutes or up to 1 hour.
- 3
Discard juice from bowl, and transfer the tomatoes to the now-empty large bowl. Add the rinsed onions, serrano, cilantro, and lemon or lime juice. Season with salt and extra lime or lemon juice to taste, if needed. Serve immediately.
Nutrition
- calories
- 49 kcal
- fatContent
- 0 g
- fiberContent
- 3 g
- sugarContent
- 6 g
- sodiumContent
- 247 mg
- proteinContent
- 2 g
- cholesterolContent
- 0 mg
- carbohydrateContent
- 11 g
- saturatedFatContent
- 0 g
- unsaturatedFatContent
- 0 g
Indicative values from the source, for the original recipe.
Source : seriouseats
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