Kachumbari is a classic Kenyan tomato and onion salad that’s fresh, bright, and easy to prepare. With only a few everyday ingredients you can have a vibrant side dish ready in minutes. I like to serve it alongside Pilau for a satisfying East African meal.
The base of Kachumbari is simply tomatoes and red onion. In this version I also add cucumber and avocado because their textures and flavors complement the tomatoes and onion beautifully. The result is crunchy, refreshing, and light.
If you enjoy straightforward salads, this one fits right in with other simple recipes like a basic avocado salad, cucumber-mango salad, or avocado-cucumber salad. A handful of fresh vegetables is all you need to make something delicious.
For the dressing I drizzle good-quality extra virgin olive oil, squeeze fresh lemon juice, and season with salt and ground black pepper. A few visible flecks of black pepper add an appealing contrast and, more importantly, flavor.
One important tip when making Kachumbari: soak the chopped onion in salted water for about 15 minutes before adding it to the salad. This reduces the sharp bite and helps prevent lingering onion breath. After soaking, drain the onions well and mix them with the other ingredients.
This salad deserves a regular spot on your menu. It’s colorful, light, easy to make, and very tasty—an ideal side dish for summer or any meal that needs a fresh counterpoint.
Kachumbari
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Ingredients
- 2 large tomatoes
- Half of a large red onion 1 cup chopped
- Half a small avocado chopped
- Half a medium cucumber chopped
- 1 tablespoon lemon juice – from about half a lemon
- 1/4 – 1/2 teaspoon salt or to taste
- 1 tablespoon olive oil
- 1/4 teaspoon ground black pepper
- 4 sprigs cilantro (coriander) chopped
Instructions
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Soak the chopped onion: combine 1 cup of water with 1/2 teaspoon salt, add the chopped onion, and let it sit for 15 minutes. Drain well.
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Prepare the tomatoes: halve the tomatoes, remove the core if you prefer, then chop into your desired size.
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Combine vegetables: place the drained onions, chopped tomatoes, cucumber, and avocado in a bowl.
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Make the dressing: whisk together olive oil, lemon juice, salt, and ground black pepper. Drizzle over the salad and toss gently to combine.
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Serve: enjoy immediately as a side dish or serve alongside Pilau.
Notes
2. I remove the tomato core for texture, but you can leave it in if you prefer.
3. For a salsa-like presentation, dice all the vegetables finely.
Nutrition
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