Zambian Tomato and Onion Salad
Zambian tomato and onion salad is a quick, sharp side dish made from a handful of ordinary vegetables. Ripe tomatoes give up their juice to the lemon and oil, which makes a light dressing in the bowl without any extra work. Raw onion adds bite, and a chopped green chile turns up the heat if you want it. It suits grilled meat or fish, and it is a natural partner for nshima.
Instructions
Put the diced tomatoes and sliced onion in a mixing bowl. If you want heat, add the finely chopped green chile as well.
Pour the vegetable oil and the lemon juice over the vegetables. Toss gently until every piece looks lightly coated and glossy.
Season with salt, tasting as you go, and add more until the tomatoes taste bright rather than flat. A little extra lemon juice will make the salad tangier if you prefer that.
Leave the bowl to stand for a few minutes so the juices run and the flavors settle together. Scatter cilantro leaves over the top if using, and serve.
Make it personal.
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