Tomato Onions Salad(Sambol)

Ingredients

• 3 largeonions, thinly sliced
• 3 medium-sizedtomatoes, chopped
• 2–3green chillies, thinly sliced
• 1 teaspoonred chilli flakes
• to tastesalt
• Juice of 1lime

Instructions

1. 1

   Prepare the vegetables

   Thinly slice the onions and green chillies, chop the tomatoes, and put everything in a serving bowl.

2. 2

   Season the salad

   Add the red chilli flakes and season with salt, taking care not to add too much.

3. 3

   Add the lime

   Pour in the lime juice and mix thoroughly with the vegetables.

4. 4

   Check and serve

   Check that the flavours are balanced, then serve with rice and your favourite curry.

What is tomato onion sambol?

Sambol is a Sri Lankan-style accompaniment, often served with rice and curry. This version combines raw onion and tomato with green chilli, chilli flakes and lime for a brisk, sharp contrast to a meal.

The vegetables are simply chopped and mixed, so the salad comes together in around 15 minutes without cooking. Lime and salt help tie the ingredients together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 81 calories, 3g protein, 19g carbs, 1g fat.

The tomatoes and onions provide most of the carbohydrates, while the listed nutrition also gives small amounts of protein and fat per serving. Pair a portion with rice and a protein-rich curry, and add other vegetables if you want a more varied plate.

Choosing and preparing the ingredients

Onions: Slice them finely so they mix easily with the chopped tomatoes and are not too bulky in each mouthful.

Tomatoes: Use ripe tomatoes that still hold their shape when chopped; very soft ones can make the salad watery.

Chillies: Thinly slice the green chillies for an even spread of heat. The quantity is flexible within the recipe’s 2–3 chillies.

Balancing the seasoning

Salt: Add it cautiously, then taste after mixing. Salt draws moisture from the vegetables, so the salad can become saltier and juicier as it stands.

Lime: Mix the juice through before judging the final flavour. The aim is for the sharpness to complement the onion, tomato and chilli rather than dominate them.

Mixing without crushing

Combine the ingredients thoroughly so the lime and chilli flakes are distributed, but fold gently to keep the chopped tomatoes intact. If you mix too vigorously, the tomatoes can break down and release more juice.

Serving with rice and curry

Serve the sambol fresh alongside rice and curry, as suggested in the recipe. Its crisp, acidic character makes a lively contrast to softer or richer dishes.

It also works as part of a larger meal spread, where diners can take a small amount with each mouthful.

Making it ahead

For the best texture, slice and chop the vegetables shortly before serving, then add the lime and salt and mix. If preparing in advance, keep the salad covered and chilled, and expect it to soften as it rests.

Recipe notes & tips

• Slice the onions finely for a more even texture.
• Add salt cautiously, then taste the mixed salad before adding more.
• Mix gently to keep the chopped tomatoes from breaking down.
• Adjust the green chilli quantity within the recipe’s 2–3 chilli range.
• Serve soon after mixing for the freshest texture.

Variations

• Milder heat: Use 2 green chillies and taste before adding more.
• More lime: Add a little extra lime juice if you prefer a sharper salad.
• Chunkier texture: Chop the tomatoes into larger pieces so they hold their shape.
• Fine onion: Slice the onions especially thinly for a more delicate bite.

Common mistakes to avoid

• Too much salt: Add it gradually and taste after mixing.
• Watery salad: Choose tomatoes that are ripe but still firm, and serve soon after seasoning.
• Crushed tomatoes: Fold the ingredients together gently rather than stirring vigorously.
• Uneven heat: Slice the green chillies finely and mix them through the bowl.
• Flat flavour: Check the balance after adding the lime and adjust the salt carefully.

How to store

Store leftovers covered in the fridge and use within a day; the vegetables will soften and release liquid as they stand. This raw salad is best served chilled or at cool room temperature rather than reheated.

Frequently asked questions