Cucumber Tomato Onion Salad Recipe – Quick Indian Kachumber Salad

Last Updated on 4 months by Neha Deshmukh

Cucumber Tomato Onion Salad Recipe – Quick Indian Kachumber Salad

Hey everyone! If you’re anything like me, sometimes you just crave something fresh, light, and bursting with flavor. This Cucumber Tomato Onion Salad – or kachumber as we often call it – is exactly that. It’s a staple in Indian homes, especially during warmer months, and honestly, it’s my go-to when I want something quick, healthy, and incredibly satisfying. I first made this when I was trying to eat lighter during the summer, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just any salad. It’s a vibrant explosion of textures and tastes – the cool crunch of cucumber, the sweetness of tomato, the zing of onion, all brought together with fragrant spices and a squeeze of lime. It’s unbelievably easy to make, requiring zero cooking, and it’s perfect as a side dish, a light lunch, or even a refreshing snack. Plus, it’s naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to whip up this delightful kachumber:

• 1 whole cucumber
• 1 medium tomato
• 1 medium onion
• 1 bunch coriander (cilantro)
• 1 whole green chili
• 0.5 tsp roasted cumin powder (about 2 grams)
• 1 whole lime juice
• Rock salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using the right ones really elevates this simple salad.

• Cucumber: I prefer using English cucumbers (the long, thin ones) because they have fewer seeds and a thinner skin, but any cucumber will work.
• Tomatoes: Ripe, juicy tomatoes are key! Roma or vine-ripened tomatoes are fantastic.
• Onion: Red onions add a lovely sharpness and color, but white onions are perfectly fine too.
• Coriander (Cilantro): Fresh coriander is a must! It adds such a bright, herbaceous flavor. Don’t skimp on this.
• Rock Salt (Sendha Namak): This is where things get interesting. In Indian cuisine, rock salt isn’t just about flavor. It’s believed to have cooling properties, which is why it’s traditionally used in summer salads like this one. It also has a slightly different, more mineral-rich taste than regular table salt.
• Roasted Cumin Powder: Roasting cumin seeds before grinding them unlocks a deeper, warmer flavor. It’s a small step that makes a big difference! (Don’t worry, I’ll share how to roast them yourself in the FAQs!)

Step-By-Step Instructions

Alright, let’s get cooking (well, assembling!). It really doesn’t take long.

1. First, grab your cucumber, tomato, and onion. We want everything chopped into small, uniform pieces – about the same size. This makes it easier to eat and ensures a good mix of flavors in every bite. Place them all in a nice, roomy salad bowl.
2. Now, finely chop a bunch of fresh coriander. Don’t be shy with it! Add that to the bowl. If you like a little heat, finely chop a green chili and toss that in too. (Remember to wash your hands thoroughly after handling chilies!)
3. Sprinkle in about half a teaspoon of roasted cumin powder. It smells amazing, right?
4. Add rock salt to taste. Start with a pinch and add more as needed.
5. Finally, squeeze the juice of one whole lime over the mixture. This is the magic ingredient that brings everything together!
6. Give everything a really good toss. Make sure the lime juice is evenly distributed.

Expert Tips

• Chill the veggies: For an extra refreshing salad, pop the chopped cucumber, tomato, and onion in the fridge for about 15-20 minutes before assembling.
• Don’t overmix: Overmixing can make the salad watery. Gently toss everything together until just combined.
• Taste as you go: Adjust the lime juice and rock salt to your liking. Everyone’s palate is different!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment:
  • Mild: Omit the green chili altogether.
  • Medium: Use half a green chili, finely chopped.
  • Hot: Use a whole green chili, or even add a pinch of cayenne pepper!
• Regional Variations:
  • North Indian: Some North Indian versions include a sprinkle of chaat masala for an extra tangy kick.
  • South Indian: In South India, you might find grated carrot or a touch of mustard seeds tempered in oil added to the salad.
• Quick Pickle Variation: For a slightly tangy twist, add a teaspoon of lemon pickle (achar) paste to the salad. My grandmother always did this, and it’s delicious!

Serving Suggestions

This kachumber is incredibly versatile. Here are a few ways to enjoy it:

• As a side dish with dal chawal (lentils and rice).
• Alongside grilled meats or fish.
• As a refreshing snack on a hot day.
• With pakoras (Indian fritters) – the coolness of the salad balances the richness of the pakoras perfectly.

Storage Instructions

This salad is best enjoyed immediately, as the vegetables will release water over time. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a few hours. Be aware that the texture will change slightly.

FAQs

Let’s answer some common questions!

• Can I make this salad ahead of time? It’s best to make it right before serving, but you can chop the vegetables ahead of time and store them separately in the fridge. Combine everything just before you’re ready to eat.
• What is the best type of cucumber to use? English cucumbers are ideal, but any cucumber will work.
• Can I use table salt instead of rock salt? Yes, you can, but the flavor won’t be quite the same. Rock salt has a more subtle, mineral-rich taste.
• How do I roast cumin seeds at home? Heat a dry pan over medium heat. Add 1-2 tablespoons of cumin seeds and roast for 2-3 minutes, stirring constantly, until fragrant and slightly darker. Let cool completely before grinding into a powder.
• What are some other herbs I can add to this salad? Mint is a lovely addition! A small handful of chopped mint adds a refreshing twist.