Pomeranian Kachumbari Salad

Ingredients

In this Pomeranian adaptation of Kachumbari, we incorporate local Pomeranian herbs into the dressing to infuse the salad with a unique regional flavor. Additionally, we use locally sourced tomatoes and onions, which may have a slightly different taste and texture compared to their Kenyan counterparts. These modifications give the salad a distinct Pomeranian twist while still maintaining the essence of the original dish. We alse have the original recipe for Kachumbari, so you can check it out.

• 4 medium tomatoes, diced (500g) 4 medium tomatoes, diced (500g)
• 1 large onion, finely chopped (200g) 1 large onion, finely chopped (200g)
• 2 tablespoons fresh lemon juice (30ml) 2 tablespoons fresh lemon juice (30ml)
• 3 tablespoons olive oil (45ml) 3 tablespoons olive oil (45ml)
• 1 teaspoon dried Pomeranian herbs (such as marjoram or thyme) 1 teaspoon dried Pomeranian herbs (such as marjoram or thyme)
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste

Nutrition

• Calories: 120 kcal / 502 KJ
• Fat: 9g (Saturated Fat: 1g)
• Carbohydrates: 10g (Sugar: 5g)
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the diced tomatoes and finely chopped onions.
2. 2.
   In a separate small bowl, whisk together the fresh lemon juice, olive oil, dried Pomeranian herbs, salt, and pepper.
3. 3.
   Pour the dressing over the tomato and onion mixture and toss gently to coat.
4. 4.
   Allow the salad to marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve chilled and enjoy as a refreshing side dish.

Treat your ingredients with care...

• Tomatoes — Choose ripe and juicy tomatoes for the best flavor. If possible, use locally grown Pomeranian tomatoes for an authentic taste.
• Onions — Opt for sweet onions, such as Vidalia or Walla Walla, to balance the flavors in the salad.
• Pomeranian herbs — If you can't find dried Pomeranian herbs, you can substitute with dried marjoram or thyme for a similar flavor profile.
• Lemon juice — Freshly squeezed lemon juice is recommended for the dressing to add a bright and tangy taste.
• Olive oil — Use extra virgin olive oil for its rich flavor and smooth texture.

Tips & Tricks

• For a spicier version, add a finely chopped chili pepper to the salad.
• Allow the salad to marinate for longer to enhance the flavors even more.
• Serve the Pomeranian Kachumbari Salad alongside grilled meats or fish for a complete meal.
• Customize the salad by adding other vegetables such as cucumber or bell peppers.
• Garnish the salad with fresh herbs, such as parsley or cilantro, for an extra burst of freshness.

Serving advice

Serve the Pomeranian Kachumbari Salad chilled as a side dish or condiment. It pairs well with grilled sausages, roasted chicken, or fish dishes. Alternatively, you can enjoy it as a topping for bruschetta or as a salsa with tortilla chips.

Presentation advice

Present the Pomeranian Kachumbari Salad in a vibrant bowl to showcase its colorful ingredients. Garnish with a sprig of fresh herbs for an appealing touch. Serve it alongside the main dish or as part of a buffet spread to add a pop of freshness to the table.