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Tomato and Onion Raita
Colin Cowie
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This tangy topping is a perfect accompaniment for Curried Red Lentil and Swiss Chard Soup .

Servings: Makes 3 cups
Ingredients
  • 1/3 cup red wine or cider vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 large ripe tomatoes (about 2 pounds), stemmed, seeded, and diced
  • 1/2 medium white onion , finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 small jalapeño chili , stemmed, seeded, and chopped
Directions
In a medium bowl, whisk vinegar, oil, water, sugar, salt, and pepper until blended. Add remaining ingredients and toss until well combined. Cover and refrigerate at least 2 hours, or up to 24 hours, before serving. Serve chilled.
From the March 2007 issue of O, The Oprah Magazine

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