Achichuk (Achik-chuchuk)
4 servings
10 minutes
The only thing this Uzbek salad requires is tomatoes in their purest juice, since it consists almost entirely of them. True, ripe tomatoes also require a sharp knife - the art is to rip the thin skin, cut the tomatoes into thin slices and not disfigure the tender flesh. If the slicing was done without bleeding, all that remains is to add red onion to the tomatoes, also cut into the thinnest rings, sprinkle with herbs, and everything is ready. In the plate, the tomatoes will inevitably give off juice, and this will be the best salad dressing. Usually, achik-chuchuk is an inevitable companion to pilaf, but nothing prevents us from separating this sweet couple by adding a light and fresh salad to shashlik, grilled sausages or any other picnic meat.
1
Using a sharp knife, slice the tomato into thin transparent half-rings and quarter rings until you reach the stem.
- Oxheart (beefsteak) tomatoes: 2 pieces
2
If there is no very sharp knife, a bread knife is the best option; it doesn't tear the tomato and can slice it very thin.
3
We also cut the onion into very thin half-rings.
- Red onion: 1 head
4
In a salad bowl, combine tomatoes and onions, season with salt and pepper to taste.
- Coarse salt: to taste
5
Sprinkle finely chopped greens of your choice (green onion, mint, cilantro) on top.
- Fresh herbs: to taste