East African Tomato & Onion Salad (Kachumbari)

Prep Time: 15 minutes | Resting Time: 10-60 minutes | Serves: 4-6

Ingredients

• 1/2 small red onion (approx. 85g), thinly sliced
• 680g ripe Roma tomatoes (about 6 large), cored and cut into 1-inch chunks
• 3/4 tsp kosher salt (adjust if using table salt)
• 1 fresh serrano or jalapeño pepper, thinly sliced or finely diced
• 1/2 cup packed fresh cilantro, leaves and tender stems, roughly chopped
• 2 tbsp (30 ml) fresh lime or lemon juice, plus more to taste

Instructions

1. Prepare the Onion: Place the sliced onion in a large bowl and cover with hot tap water. Let it stand for one minute to mellow its sharpness. Drain through a colander, give it a quick rinse under hot water, and set aside in a small bowl.
2. Drain the Tomatoes: Place the colander over the now-empty large bowl. Add the chopped tomatoes to the colander, sprinkle with the kosher salt, and toss gently to distribute. Allow the tomatoes to rest for at least 10 minutes (or up to an hour) at room temperature, tossing occasionally, to let the excess juices release.
3. Combine the Salad: Discard the liquid collected in the bottom bowl. Transfer the drained tomatoes to this bowl. Add the rinsed onions, sliced chile pepper, chopped cilantro, and citrus juice. Gently mix all ingredients.
4. Final Seasoning: Taste the salad and adjust the seasoning with more salt or an extra squeeze of lime/lemon juice as desired. For best texture and flavor, serve right away.

Chef's Notes

• Customize Your Salad: Popular additions include diced, firm-ripe avocado or crisp cucumber. Add these just before serving.
• Spice Level: To reduce the heat, carefully remove the seeds and white membranes from the chile pepper before slicing. Jalapeño is generally milder than serrano.
• Tomato Choice: While Romas are traditional for their lower moisture content, any variety of fresh, ripe tomato will work beautifully.
• Make-Ahead Tips: You can prepare the components up to an hour in advance—rinse the onions and salt/drain the tomatoes, leaving them at room temperature.
• Storage: This salad is ideally served fresh. Leftovers can be refrigerated in a sealed container for up to 24 hours. Allow to come to room temperature and drain off any accumulated liquid before serving again.