Kachumbari

🍅 Fresh tomato, red onion, lemon and coriander salad for four sides, without added oil or chilli.

Ingredients

• 600 g ripe firm tomatoes
• 120 g red onion
• 20 ml lemon juice
• 10 g washed fresh coriander
• 2 g salt, adjusted
• 1 small pinch black pepper
• 300 ml cold water for rinsing onion, discarded

Preparation

Wash tomatoes and coriander with drinking water. Clean knife, board and bowl for raw vegetables.

Slice onion very finely, soak five minutes in 300 ml cold water, drain and lightly pat dry. Discard water.

Remove tomato stalks and cut evenly. Drain very watery tomatoes two minutes without crushing.

Chop drained coriander and measure lemon juice, keeping herbs aside.

Combine tomato and onion with lemon, part of salt and pepper; toss gently.

Add coriander and rest ten minutes refrigerated.

Taste with a clean utensil and adjust salt or a few lemon drops if needed.

Serve four cool sides. Refrigerate leftovers promptly and preferably eat the same day as tomatoes release juice.