Indian Salad Recipe

I like to describe this fresh, spicy mixture as the Indian equivalent of Mexican salsa. It's served daily at their meals. Also, try it on toasted pita chips as a snack or appetizer. For the very best taste, don’t chill the cachumba before serving, since refrigeration will dull the flavor of the tomatoes.


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2 tomatoes
1 6-inch piece cucumber
l small onion
1 green chili*
1/4 cup cilantro leaves
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly squeezed lime juice
* Use Thai or Serrano chilies.

1. Seed and chop the tomatoes and cucumber, mince the onion, and combine in a medium-mixing bowl.

2. Seed and chop the chili, and add it to the mixture.

3. Tear the cilantro into pieces and stir into the cachumba.

4. Add the cumin, salt, and pepper; mix well.

5. Pour the lime juice over and toss.

6. Let sit for 20 minutes to allow the flavors to meld. Do not refrigerate before serving.

Preparation Time: 
5 minutes plus 20 minutes downtime.