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Onion and Tomato Salad
(Salata Bonjon-e-Rhumi-e-Piaz — Afghanistan)
2 large tomatoes, thinly sliced
1 medium onion, thinly sliced
1 serrano chile, seeded and minced
1 clove garlic, minced
2 tablespoons lemon juice
1/2 teaspoon salt
2 tablespoons minced fresh cilantro
Alternate slices of tomatoes and onions on serving platter.
Mix remaining ingredients except cilantro; spoon over vegetables.
Sprinkle with cilantro.
Cover and refrigerate for at least 1 hour.
Yields 6 servings.