Fresh Tomato Cucumber Salad Recipe – Quick Indian Kachumber Salad

Last Updated on 2 months by Neha Deshmukh

Fresh Tomato Cucumber Salad Recipe – Quick Indian Kachumber Salad

Hey everyone! If you’re anything like me, sometimes you just crave something fresh and vibrant. This Tomato Cucumber Salad – or Kachumber Salad as we call it in India – is my go-to when I need a quick, healthy, and utterly delicious side dish. It’s seriously the easiest thing to throw together, and it’s bursting with flavor. I first made this when I was trying to find a light side to go with some heavier biryani, and it’s been a staple ever since!

Why You’ll Love This Recipe

This isn’t just any tomato and cucumber salad. Kachumber is a cornerstone of Indian cuisine, especially during warmer months. It’s incredibly refreshing, takes only minutes to prepare, and requires minimal cooking (basically, none!). Plus, it’s a fantastic way to use up those garden-fresh tomatoes and cucumbers. It’s the perfect balance of sweet, tangy, and a little bit spicy – seriously addictive!

Ingredients

Here’s what you’ll need to make this vibrant salad:

• 1 medium Roma or vine tomato
• ½ regular cucumber (or ⅓ English cucumber or 1 mini Persian cucumber)
• ¼ medium red onion
• 2 tbsp cilantro leaves, roughly chopped
• ??-1 tbsp fresh lemon or lime juice (to taste)
• ¼ tsp fine sea salt
• ¼ tsp ground black pepper

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a huge difference.

• Fresh Produce is Key: Seriously, use the freshest tomatoes and cucumbers you can find. The flavor really shines through when the ingredients are at their peak.
• Lemon/Lime Juice Balance: I usually use lemon juice, but lime works beautifully too! Start with a tablespoon and add more to taste. You want a nice tang, but not so much that it overpowers the other flavors.
• Salt Type: I prefer fine sea salt because it dissolves easily and distributes the flavor evenly. Table salt works in a pinch, but I find it can be a bit harsh.

Step-By-Step Instructions

Alright, let’s get cooking! (Though, honestly, “cooking” is a strong word for this one )

1. First, dice your tomato into small, bite-sized pieces. Don’t worry about being too precise – a little rustic charm is perfectly fine!
2. Next, do the same with your cucumber. If you’re using a regular cucumber, you might want to remove some of the seeds first to prevent the salad from getting too watery.
3. Finely dice the red onion. Red onion has a bit of a bite, so if you prefer a milder flavor, you can soak it in cold water for 10-15 minutes before adding it to the salad.
4. Now, in a small serving bowl, combine the diced tomato, cucumber, and red onion.
5. Add the chopped cilantro, lemon (or lime) juice, salt, and pepper.
6. Give everything a good toss to make sure all the ingredients are nicely combined.
7. Taste and adjust the seasoning. Need a little more zing? Add another squeeze of lemon juice. A bit more flavor? Add a pinch more salt and pepper.

Expert Tips

Here are a few things I’ve learned over the years:

• Chill Time: While you can serve this immediately, letting it sit for about 10 minutes allows the flavors to meld together beautifully.
• Don’t Overmix: Be gentle when tossing the salad. You don’t want to bruise the tomatoes or cucumbers.
• Drain Excess Liquid: If your salad seems a little watery, you can gently drain off some of the excess liquid before serving.

Variations

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

• Spice Level – Green Chili Addition: My friend Priya loves to add a finely chopped green chili for a little kick. Start with a tiny amount – they can be potent!
• Regional Variations – North Indian vs. South Indian: In North India, you’ll often find Kachumber with grated radish. Down South, they sometimes add grated carrot.
• Festival Adaptations – Raksha Bandhan/Onam side dish: This salad is perfect for festive occasions! It’s a light and refreshing accompaniment to heavier dishes served during festivals like Raksha Bandhan or Onam.

Serving Suggestions

This salad is incredibly versatile! Here are a few ways to enjoy it:

• As a side dish with Indian meals like biryani, dal chawal, or roti.
• Alongside grilled meats or fish.
• As a refreshing snack on a hot day.
• With tacos or wraps for a fresh, vibrant element.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as the tomatoes and cucumbers will start to lose their crispness over time.

FAQs

Let’s answer some common questions:

• What is Kachumber Salad traditionally served with? Traditionally, Kachumber is served with rich, flavorful Indian dishes like biryani, pulao, or any kind of lentil-based dish (dal). It helps cut through the richness and provides a refreshing contrast.
• Can I make this salad ahead of time? You can, but it’s best to make it shortly before serving. The tomatoes and cucumbers will release liquid over time, making the salad watery.
• What type of tomatoes are best for Kachumber? Roma or vine tomatoes are ideal because they have a good balance of sweetness and acidity. Cherry tomatoes also work well, but you’ll need to halve or quarter them.
• Can I use other herbs besides cilantro? Absolutely! Mint is a fantastic substitute, or you can use a combination of cilantro and mint.
• How can I adjust the acidity of the salad? Simply add more or less lemon or lime juice to taste. If the salad is too acidic, you can add a tiny pinch of sugar to balance it out.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and how you made it your own!