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Cachumber is a small salad with a large role at the table. Onion and tomato bring freshness, while vinegar and chili cut through richer dishes and make each bite feel sharper.

The recipe is intentionally spare. There is no heavy dressing to hide behind, so the onion should be sliced cleanly, the tomatoes ripe, and the vinegar measured rather than poured freely.

Cilantro is optional but useful when you want a greener finish. Letting the salad rest briefly can soften the onion, though it should still reach the table with some crispness.

Ingredients

• 1 onion, sliced
• 2 large tomatoes, cubed
• 3 tablespoons apple cider vinegar or rice vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper or chopped fresh green chili, optional
• 1/4 cup fresh cilantro, minced, optional

Method

Combine the onion, tomatoes, vinegar, salt and optional chili in a bowl. Add cilantro if using, toss well and taste for balance. Serve immediately or chill briefly to let the flavors settle.