Achichuk

Instructions

1. 1 Slice the onions paper-thin using a very sharp knife, then soak in ice water for five minutes to mellow the harsh raw bite.
2. 2 Cut ripe tomatoes into thin half-moon slices, discarding any tough core parts to ensure every piece is juicy and tender.
3. 3 Drain the onions well and pat dry, then arrange alternating layers of tomato and onion slices on a flat serving plate.
4. 4 Season generously with salt and black pepper, allowing the salt to draw out the natural juices from the ripe tomatoes.
5. 5 Scatter torn fresh basil leaves and optional sliced chili pepper across the top for color and a burst of herbal fragrance.
6. 6 Let the salad rest for five minutes before serving so the flavors meld — the tomato juices become a natural light dressing.