Ingredients:

  • 1 medium red onion (150g), finely diced
  • 3 medium Roma tomatoes (300g), seeded and diced
  • 1/2 cup English cucumber (75g), diced
  • 1 tbsp fresh lemon juice (15ml)
  • 1 small green chili (5g), minced finely
  • 1/4 tsp black salt (1.5g)
  • 1/4 tsp sea salt (1.5g)
  • 1/4 tsp black pepper (0.5g)
  • 1/4 cup fresh coriander (15g), chopped
  • 1 tbsp fresh mint leaves (3g), chiffonade

Instructions:

  1. Dice the red onion and tomatoes into small, uniform pieces. Note: Ensure the watery seeds are removed from the tomatoes to maintain crispness.
  2. Finely mince the green chili, removing the ribs if you want less heat.
  3. Place the diced onion, tomatoes, and English cucumber in a large mixing bowl.
  4. Drizzle 1 tbsp lemon juice over the vegetables.
  5. Sprinkle in 1/4 tsp black salt, 1/4 tsp sea salt, and 1/4 tsp black pepper.
  6. Toss gently using a folding motion until the vegetables are lightly coated. Note: Avoid stirring too aggressively or you'll bruise the tomatoes.
  7. Fold in the chopped coriander and mint.
  8. Let the salad sit at room temperature for 5 minutes until the flavors infuse and the edges soften slightly.