Achik Chuchuk Salad

Salad with just a few ingredients, simple, quick to prepare, but surprisingly delicious. This salad does not need to be dressed with oil or some kind of sauce. Its dressing is tomato juice, of which there is a lot. And Chuchuk is served with pilaf for a reason, because this salad improves digestion and helps to digest fatty foods. Pilaf served together with salad will sparkle with new flavors.

There are many recipes for making this salad, sometimes thinly sliced cucumbers or hot chili pepper are added to it. Sometimes spices and fresh herbs are added, for example, cilantro or basil. But often there are only tomatoes and onions in the salad, seasoned with salt. It also does not hurt to add a small amount of black pepper to the salad, especially if it is freshly ground.

Tomatoes for this Uzbek salad are ripe and juicy. The tastier the tomatoes, the tastier the salad, of course. You can take a regular onion, or you can replace it with a red one.

It is best to cook Achik Chuchuk just before the end of cooking pilaf. 15-20 minutes.

So, wash the tomatoes under running water, and then wipe dry with a towel. Remove the husk from the onion. Tomatoes are cut into thin slices, and the onion is cut into quarters of rings. If there are several small bulbs, cut them into half rings. An important point is to cut onions and tomatoes right over the salad bowl, because the juice in this salad is the most important component. And one more point to pay attention to, cut both tomatoes and onions as thinly as possible.

Next, salt the salad, sprinkle with freshly ground black pepper, mix gently. Let the salad stand for 10-15 minutes, and then you can serve it on the table. Of course, with fragrant hot pilaf!

Bon appetit!