Nutrition is approximate.
Equipment
- Sharp knife
- board
- bowl
- sieve
Before you begin
Use the listed metric weight for flour, grains and meat for consistent results. Ingredient weights are raw or dry unless stated otherwise. US measures and metric quantities are both listed; rounded equivalents are approximate.
Prep 15 min · Cook 0 min · Waiting 5 min
Allow about 20 minutes: 15 minutes preparation, 0 minutes cooking and 5 minutes resting, rising, chilling, cooling or marinating. The recipe lists Prep 15 min; Cook 0 min; Rest 5 min. Where a range is given, this total uses its upper end; ingredients, equipment and dough temperature can change the time.
Ingredients
- Ripe firm tomatoes — 600 g / 21.16 oz
- White onion, peeled — 100 g / 3.53 oz
- Fresh green chili, deseeded — 8 g / 0.28 oz
- Fine salt — 3 g / 0.11 oz
- Black pepper — 0.5 g / 0.02 oz
- Cold water for rinsing onion — 250 ml / 8.5 US fl oz; discarded
Step-by-step method
- Select and clean produce
Wash tomatoes and chili under running water and dry. Choose ripe but firm tomatoes; very soft fruit collapses into pulp. Peel the onion and use a clean board and sharp knife. - Slice the tomatoes
Halve tomatoes, remove the hard stem cores and slice into thin half-moons, about 2 mm / 1/16 in. Work with the cut face stable on the board. Collect the tomato juices rather than pouring them away. - Make fine onion strands
Halve onion from root to stem and slice crosswise as thinly as practical, ideally 1 mm. If particularly sharp, rinse in the listed cold water for 30 seconds, then drain well; do not add that water to the salad. - Prepare the chili
Remove stem and seeds, then slice chili into fine rings or slivers. Wash hands and knife afterward and avoid touching your eyes. Use a milder chili for less heat; the listed 8 g is the complete allowance. - Fold and briefly rest
Combine tomatoes, their juice, drained onion and chili in a shallow bowl. Add salt and pepper, then fold gently with two spoons rather than squeezing. Rest 5 minutes so a little natural juice collects. - Serve as a side
Divide into four equal portions immediately, lifting slices with a slotted spoon if desired and distributing their juices. Do not leave dressed salad beside a hot stove while finishing the main course; refrigerate if service is delayed.
Cook’s notes
Salt shortly before serving; prolonged standing draws out tomato juice and softens the slices. Variation: Omit chili for a milder salad; keep the remaining ingredient quantities.
Storage & reheating
- Best freshly mixed. Refrigerate covered at 4 C / 40 F or below and use within 1 day; expect a softer texture. Do not freeze.
Allergens
Contains: none of the major allergens as written. Check packaged ingredients.
Approximate nutrition
Per serving: 38 kcal · Protein 2 g · Carbohydrates 8 g · Fat 0 g.
Approximate nutrition per serving, divided into 4 portions, for the measured recipe as written. Ingredient brands, edible yields, cooking losses and retained oil vary. Optional accompaniments and substitutions are excluded.
