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.

15 min✻6 servings✻60 kcal
Achichuk

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

  1. 1Slice the tomatoes into thin rounds or thin wedges and lay them in a shallow dish.
  2. 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.
  3. 3Halve the chili lengthways, remove the seeds for a milder heat, and slice thinly.
  4. 4Scatter the onion and chili over the tomatoes.
  5. 5Chop the cilantro and dill and add most of them, keeping a little for the top.
  6. 6Just before serving, season with salt and pepper, drizzle with the sunflower oil, toss gently, and finish with the reserved herbs.