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Kachumbar Salad

By John, 17 April, 2012
Description

I learned to make this refreshing summer salad from my friend Viren. We used to make it all summer long in the kitchen at work. It's easy if you can handle a knife.

This is all about the quality of the ingredients. I had to make Viren promise to buy only tomatoes that smell like tomatoes. Vera ensured he understood the grave peril he would be in if he refrigerated the tomatoes!

Yield
6 Servings
Preparation time
5 minutes
Ingredients
1 Tomato (diced)
1 Cucumber (diced)
1 Onion (diced)
1 t Salt (Sea Salt)
1 T Cilantro (chopped)
Instructions
Dice everything and toss it in a bowl. Serve immediately at room temperature. Vary the flavor by simply picking larger or smaller vegetables.
Notes

I sometimes substitute dill for the cilantro.

I often drizzle some extra-virgin olive oil on it, but that's not the Indian way.

In India they often add a chili pepper, but that was not popular with our office mates.

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