Kachumber, Pico de Gallo, Tomato Raita are some very common names for this simple quick chopped salad that can perk any dish that you put this on as a garnish or eat it with.
This is always my goto rescue dip/salad that I always have a batch of it in my refrigerator so that I can just scoop it with a slice of toasted bread on days when I am on calls for hours for my work and really cannot move away from my laptop and code ….. uhgg not talking about work anymore.. like opening a new can of worms 🙂
The recipe is quite simple and I usually make the salad every Sunday and I store in the refrigerator so the flavors develop overtime and i can eat it anytime during the week. Every week I try a different herb so that the flavor does not become monotonous and i have a constant change. I started with the quintessential Cilantro herb but tried it with Rosemary, oregano, Thyme, parsley because i buy these herbs often.
Thyme gives a Earthy, nutty note to the salad and plus when I pulls the leaves off the branch , my hands start smelling awesome for sometime.
So here is the recipe.
- 1 Small white Onion chopped fine
- 2 Roma Tomatoes , chopped fine
- 1/4 tsp. salt
- 1/8 tsp. lemon juice
- 2 springs of thyme
- Chop the onion and tomato finely
- Mix all the ingredients together.
- Let the flavors develop for 30 mins
- Serve it cold.
- Use white onion since its a lot less pungent than the red onion