This Cucumber Tomato Salad is refreshing and savory. It’s Indian inspired, and oh so good!
Last week my dad gave us a big bag of fresh veggies from his garden- cucumbers, bell peppers, jalapenos, carrots, and my favorite, tomatoes. These tomatoes have always been the juiciest and sweetest tomatoes we eat during the year.
One of our favorite ways to eat them is to make kachumber, a simple Indian salad where tomatoes, cucumber and onion are sliced thin and mixed with a little salt, cumin and lime juice.
I’ve made my version a little different by cutting the vegetables into chunks instead of the typical long thin slices. Yes, it looks a lot like a salsa but it’s eaten more like a salad than like a dip.
I’ve also used black salt instead of regular salt. Black salt has a very distinctive mineral taste. I find that it goes well with these vegetables but you can always use regular salt if it’s not to your taste.
Along with some herbs, we planted tomatoes in containers on our balcony this year. We’ve had success in the past, but I think the tomatoes were confused between the heat spell and random cold days.
They are tall and leafy with flowers but have not produced a single tomato. It’s been very disappointing but at least I know I can always count on Dad as a source of good summer tomatoes. He gets just as excited about his garden vegetables as he does donuts. That must be where I get my foodie trait!
If you have garden fresh tomatoes (or can get your hands on some), I highly recommend you try out this summer salad. It requires no dressing. Just a small amount of spice and lemon or lime mingling with the juices of the vegetables gives this dish a lot of flavor.
I first shared this cucumber tomato salad recipe on Food Fanatic so be sure to visit it there along with my other recipes.
- 1 Cucumber, medium
- 1 large Tomato
- 2 tablespoons Onion, chopped
- 1 jalapeños Jalapeño, deseeded and minced, optional
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Black Salt
- 3-4 Mint Leaves, minced
- 2-3 sprigs Fresh Cilantro
- Peel and dice the cucumber into ½ inch pieces.
- Cut the tomato in quarters to deseed then dice into ½ inch pieces.
- Combine the cut tomatoes with the cucumber, onions, and jalapenos.
- Gently mix in the cumin, salt, and lime juice.
- Sprinkle with mint and cilantro leaves.
Black salt has a strong sulfurous taste so you may want to try it out in a smaller amount at first or substitute with regular salt.
There are no real amounts in this recipe. All ingredients can be adjusted to taste.
Be careful with fresh jalapeno. Some have more heat than others.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 57Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 547mgCarbohydrates: 13gFiber: 4gSugar: 6gProtein: 3g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.