Achichuk Salad

Cooking method

1. Step 1:

   

   How do you make Achichuk salad? Gather all the ingredients you'll need. Choose juicy, firm tomatoes that aren't too fleshy. This time I used 5–6 cocktail tomatoes. They're bigger than cherry tomatoes and smaller than regular ones, with a rich, slightly sweet flavor that made the salad really tasty.

2. Step 2:

   

   Rinse the tomatoes under cold running water. Pat them dry with paper towels to remove any remaining drops. Cut each tomato in half and cut out the stem end.

3. Step 3:

   

   Cut the tomatoes into not-too-large wedges. If you like, you can slice them very thin. Put the pieces into a deep bowl of suitable size.

4. Step 4:

   

   Peel and rinse the onion, and dry off any remaining water with a kitchen towel or paper towel. To make the salad look brighter, I used half a red onion and half a regular one. Slice the onion into thin half-rings and add it to the tomatoes.

5. Step 5:

   

   Rinse the basil, dry it, and chop it finely. For the herbs, you can also use parsley, cilantro, or green onion. Add the herbs to everything else.

6. Step 6:

   

   Salt everything to taste, season with ground pepper, and toss thoroughly. Let it rest for a minute or two, toss again, and serve.

7. Step 7:

   

   Delicious alongside meat dishes.