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Kachumbari Salad made with Tomatoes, Cucumber, and Onions


Kachumbari is a simple, light, and easy-to-make east African salad made with onions, tomatoes, cucumbers, salt, pepper, and lemon dressing – a fresh, tart salad with a little kick to it. You simply can’t go wrong here; a ton of flavor for such a simple recipe.
Course Salad
Cuisine African
Prep Time 10 minutes
Cook Time 0 minutes
Servings 2 People
Calories 91kcal


  • 1 Red onion medium size
  • 3 Tomatoes large
  • 1 Cucumber large
  • 1 Lemon
  • Salt and pepper to taste
  • 1 Jalapeno or any green chili - optional
  • Fresh cilantro or coriander leaves for garnish


  • Dice the onions, tomatoes, cucumber, and the green chili (if using).
  • Add all the veggies into a bowl, add the cilantro squeeze in the lemon juice, and season with salt and black pepper.
  • Serve with rice pilau or any other meal of your choice. Enjoy!


  • I chose not to peel my cucumber in this recipe. If you don’t feel comfortable with the skin, you can peel them.
  • I used jalapeno peppers for my kachumbari, if you are not used to eating raw chilis or if making this for children, please skip it or simply add a bit of chili powder.
  • To reduce the heat of the jalapeno pepper, it is important to remove the veins as well as the seeds before dicing.
  • Use ripe red tomatoes. I love Roma tomatoes since they are less watery. However, I also like to use cherry tomatoes when they are in season.
  • Take the time to chop your tomato, cucumber, onion, jalapeño, and cilantro finely. You will be glad you did!


Calories: 91kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 796mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1720IU | Vitamin C: 71mg | Calcium: 66mg | Iron: 1mg