Uzbek tomato and onion salad for pilaf

Country kitchen

Uzbek tomato and onion salad is one of the best accompaniments to pilaf. This salad pairs perfectly with any type of pilaf—whether traditional pork or more original variations like shrimp, chicken, or fish.

Tomatoes and onions are complemented by aromatic fresh herbs—you can use any herbs you like here.

The onion should first be scalded with boiling water to remove the bitterness and make it more tender.

For this recipe (with photos), choose juicy, ripe, sweet, and plump tomatoes. For the salad dressing, you'll need oil and a couple pinches of salt and pepper.

Ingredients:

tomatoes – 2 pcs.;
onion – 1 pc.;
salt, pepper – to taste;
vegetable oil – 1 tbsp;
greens – to taste.

How to make an Uzbek tomato and onion salad

Prepare all ingredients. Peel, rinse, and dry the onion. Cut the onion into half rings.

Place the onion slices in a bowl, pour boiling water over them, and let sit for 2 minutes. Drain the water afterward.

Rinse the tomatoes and pat dry. Cut the tomatoes into large pieces, removing the stems. Place the tomato pieces in a deep bowl.

Add onion half rings to the tomatoes.

Rinse and dry the greens, then chop finely. Add a handful of greens to the salad.

Pour a spoonful of vegetable oil into the tomatoes, add salt and pepper, mix everything and serve.

Bon appetit!