Kachumber Recipe

Prepare cucumber

Wash cucumbers. If using English/Persian cucumbers leave skin on if thin; if thicker-skinned, peel half or fully. Halve lengthwise and remove seeds with a spoon if watery. Dice into roughly 1/4- to 1/2-inch pieces to yield about 2 cups. Transfer to a large mixing bowl.

Prepare tomato

Core the tomato, remove seeds if very watery, and dice to the same roughly 1/4- to 1/2-inch size. Add to the bowl with cucumber.

Prepare onion

Peel the red onion and slice it in half. Slice thinly across the grain, then chop to produce fine, short strips or small dice totalling 1/2 cup. If you want less bite, soak the chopped onion in a bowl of cold water for 5 minutes, then drain thoroughly before adding to the salad. Add the onion to the bowl.

Add herbs

Rinse and roughly chop cilantro leaves (stems optional, chopped fine). Add about 1/4 cup cilantro to the cucumber-tomato-onion mixture and toss gently to combine.

In a small bowl or jar combine 2 tablespoons fresh lime juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon sugar (or honey), 3/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 teaspoon finely chopped fresh red or green chili if using. Add 1/4 teaspoon roasted cumin powder if you want a warm, toasty note. Taste and adjust seasoning: balance acidity with a little more sugar if too sharp, or add up to another 1/4 teaspoon salt if under-seasoned.

Pour the dressing over the prepared vegetables. Toss gently but thoroughly so cucumber, tomato, onion and cilantro are evenly coated. Let the kachumber sit at room temperature for 5–10 minutes so flavors meld (or refrigerate up to 30 minutes for chilled salad).

Taste again and adjust: add more salt, lime, or chili to preference. Serve immediately as a fresh side or condiment.