Kachoomber Refreshing Tomato Salad Recipes

Steps:

• Combine the tomatoes, scallions, mint, ginger, and lemon or lime juice in a medium bowl.
• Heat the vegetable oil in a small pan or skillet and add the mustard seeds. When the seeds begin to pop (have a lid handy to contain them), remove the pan from the heat. Pour the oil and seeds over the tomato mixture, add salt to taste, and lightly toss. Let the salad marinate for about 30 minutes before serving.

Steps:

• Heat a small skillet over med-high heat.
• add the cummin seeds and toast stirring constanly for 20-30 seconds.
• Transfer to a plate and allow to cool.
• In a large salad bowl, whisk the oil, vinegar ,and lemon juice until blended.
• add the garlic, onion, tomatoes, cucumber, pepper and salt to taste: toss very well.
• Sprinkle with the cumin seeds and mint, toss well, toss again, and serve.

Steps:

• Combine cucumbers, tomatoes, and onion in a bowl. Add Italian dressing and Parmesan cheese and toss until coated. Refrigerate until chilled, about 1 hour.

Steps:

• Place the cucumber slices in a colander and sprinkle with the 3/4 tsp salt; toss well.
• Place the colander over an empty bowl. put in refrigerator and allow the cucumbers to drain their liquid for about 40-45 minutes.
• After draining time, shake out any excess moisture from the cucumbers in the colander. Place them into a large bowl.
• Add the tomatoes and onions.
• In a small bowl, whisk together lemon juice, cider vinegar, olive oil, Dijon mustard, sugar, dill weed, pepper and cayenne pepper. Pour over the salad mixture and toss.
• Taste and add additional salt, if necessary.
• If desired, garnish with the crumbled feta cheese.

Steps:

• Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours.