Bowl of Tomato Herb Salad
(click to enlarge)

Tomato Herb Salad


Uzbek    
Makes:
Effort:
Sched:
DoAhead:  		 4 salad
**
20 min
Short		 This simple salad is popular in Uzbekistan in summer when the tomatoes are ripe. The three herbs give it a unique flavor, and the chili gives it just a touch of essential sharpness. The lack of dressing will not be noticed.




1-1/4
3-1/2
-------
1
1
1
-------
1/8
1/3
1/2
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#
oz
---
T
T
T
---
t
T
t
---
Tomatoes, ripe (1)  
Onion (2)
-- Herb Mix
Basil, Purple
Dill Leaves
Cilantro Leaves
-- Spices mix
Chili Flake (3)
Salt
Sugar
----------
Make   -   (20 min)
  1. Cut TOMATOES in half lengthwise and slice crosswise a little less than 1/4 inch thick. Do not discard any juice the slices exude, it's part of the salad.
  2. Cut ONION into paper thin half slices. Soak in salted cold water for 10 minutes or so to reduce the sharpness some.
  3. Shred BASIL. Chop DILL and CILANTRO small. Mix all.
  4. Mix all Spices mix.
  5. Drain Onions.
  6. Assemble Salad in layers, in a shallow salad bowl or in individual salad dishes. Tomatoes, Onions, Spice mix, Herb mix, and repeat.
  7. Serve cool, but not chilled.
NOTES:

  1. Tomatoes, Ripe:

      This recipe depends a lot on the quality of the Tomatoes - buy the best you can find.

  2. Onion:

      Cut the slices from half a medium onion. I prefer Red Onions, but you can use Yellow or White as you prefer.

  3. Chili Flake:

      I use Indian Khandela or Reshampatti, which are quite hot. The 1/8 teaspoon makes the salad quite modestly sharp by Southern California standards. If in doubt, use Korean flake which is generally milder. Use your own best judgement.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste

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