Uzbekistan · Salads
Achichuk
An Uzbek salad of paper-thin ripe tomatoes and onion with hot green chili and fresh herbs, dressed simply with salt, pepper, and a little unrefined sunflower oil.
Ingredients
- tomatoes500 g
- onion150 g
- green chili pepper1 whole
- fresh cilantro3 tbsp
- fresh dill2 tbsp
- unrefined sunflower oil1 tbsp
- salt0.75 tsp
- black pepper0.25 tsp
Method
- 1Slice the tomatoes into thin rounds or thin wedges and lay them in a shallow dish.
- 2Slice the onion as thinly as possible into half-rings. Cover with boiling water for 3 to 5 minutes to tame the sharpness, then drain and pat dry.
- 3Halve the chili lengthways, remove the seeds for a milder heat, and slice thinly.
- 4Scatter the onion and chili over the tomatoes.
- 5Chop the cilantro and dill and add most of them, keeping a little for the top.
- 6Just before serving, season with salt and pepper, drizzle with the sunflower oil, toss gently, and finish with the reserved herbs.