Tomato & Nigella Seed Salad
15m prep 0s cook 25m ready
A refreshing Indian tomato and shallot salad with a quick-pickled twist, seasoned with earthy nigella seeds and citrusy chaat masala. Best made with sweet, juicy summer tomatoes.
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 14.6 mg
- Iron: 0.35 mg
- Magnesium: 4.27 mg
- Phosphorus: 8.48 mg
- Potassium: 73.4 mg
- Zinc: 0.03 mg
Let's Cook
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Step 1.
Boil a kettle of water.
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Step 2.
Place the finely sliced banana shallot in a sieve or strainer. Pour the boiling water over the shallot, letting it drain fully. Then rinse the shallot under cold running water to stop the cooking.
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Step 3.
Transfer the blanched shallot to a small mixing bowl. Add the lemon juice, a pinch of salt, and the sugar. Stir to combine, then set aside for 10 minutes to lightly pickle the shallot.
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Step 4.
Add the halved cherry tomatoes to the bowl with the shallot. Drizzle with olive oil and toss gently. Taste and adjust salt if needed.
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Step 5.
Transfer the salad to a serving dish. Sprinkle nigella seeds and chaat masala over the top before serving.
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