Bejeweled Kachumber Salad

Author Notes: The name for this traditional Pakistani salad directly translates to a mix of tiny pieces, which is exactly what this is—uniform, tiny pieces of cucumber, tomato, cilantro, and red onion tossed in a lemon-cumin dressing. I have added a bejeweled twist with fresh pomegranate. Serve this with barbecue or curries. It makes a lovely accompaniment to South Asian food. Sumayya Usmani

Serves: 4


  • 1/2 cucumber, seeded, chopped into tiny pieces
  • 3 plum tomatoes, seeded, chopped into tiny pieces
  • 1 large red onion, peeled, chopped into tiny pieces
  • 1 handful of finely chopped cilantro leaves
  • 10 mint leaves, chopped finely
  • 1 handful pomegranate seeds
  • 1 lemon, squeezed
  • 1 teaspoon dry-roasted cumin seeds
  • 1/2 teaspoon chaat masala (optional, found in South Asian shops)
  • 1/2 teaspoon sea salt
In This Recipe


  1. Combine all of the vegetables together with the herbs and pomegranate seeds, then add the lemon juice, spices, and salt.
  2. Mix and keep refrigerated for 1 hour before serving, allowing the juice to permeate into the salad.
  3. Stir and serve cool.

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