Tomato and Onion Salad for Pilaf
A fresh, zesty Uzbek-style side dish with tomatoes, onions, herbs, and optional chili, perfect with meat or pilaf.
Updated : 05 June, 2025
Easy
About 20 min.
Ingredients
3
Tomato
1
Onion
0.5
Hot chili pepper
to taste
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
Bon appétit! To avoid eye irritation while cutting onions, rinse the onion and knife under cold water. To prevent your cutting board from absorbing the strong onion smell, rub it with a slice of lemon before chopping. Choose tomatoes that are juicy but firm. Overripe tomatoes will lose their shape and turn into a mushy mess, ruining the dish’s appearance.
Preparation
Step 1
How to make Uzbek-style Achik-Chuchuk salad for pilaf with tomatoes and onions? Prepare all ingredients. Choose juicy, meaty tomatoes – seasonal vegetables work best. Use red onions for a milder taste, or regular onions if preferred. Rinse onions in cold water to reduce bitterness.
Step 2
Wash the tomatoes, pat dry with paper towels, and slice them thinly using a sharp knife to keep the pieces clean and even. Transfer to a mixing bowl.
Step 3
Peel and rinse the onion, then slice it into thin strips or half-rings. Add to the tomatoes.
Step 4
Rinse and dry chili pepper and herbs. Chili is optional and can be replaced with dried pepper flakes or skipped altogether. Parsley, cilantro, or dill work well. This time I used some basil and dill. Slice the chili thinly, chop the herbs, and add them to the bowl.
Step 5
Salt to taste and gently mix the salad. Chill it in the fridge to allow the flavors to develop and cool before serving.
Step 6
Done! Serve Achik-Chuchuk with pilaf or meat.