Enjoy this recipe for Timatim, a quick and easy salad that will pair well with any main dish. The summer ripe tomatoes are especially useful when paired with a spicy main dish. Author of Enebla: Recipes from an Ethiopian Kitchen Lula Moges’ brother loves the basic tomato version, but she herself loves adding lettuce and tuna to create a hearty and healthy main dish.
Timatim Selata (Tomato Salad)
Serves 4–6
INGREDIENTS
4 large tomatoes (beefsteak work well), with their seeds, diced
1 medium yellow onion, diced
2 cloves garlic, diced
4 jalapeño peppers (or serrano if you like things extra spicy), deseeded and diced
¼ cup oil
3 tablespoons white vinegar
Salt and pepper
Dressing
½ cup olive oil
½ cup balsamic vinegar
½ cup water
1 tablespoon pepper
2 teaspoons celery seeds
1 tablespoon brown sugar
Salt
RECIPE
Place the tomatoes, onions, garlic, and jalapeños in a medium bowl and mix well. Add the oil, vinegar, and salt and pepper to taste and mix again. Refrigerate, uncovered, for a minimum of 10 minutes, and no more than 24 hours.
Serve with injera, rice, or your favorite whole grain bread.
Notes: Add 1 heart of romaine lettuce or half an iceberg lettuce, chopped, before adding the oil and vinegar.
Homemade Salad Dressing
Place all the ingredients in a medium bowl and mix well. Pour into an airtight container and refrigerate until needed. This will keep in the fridge for up to 30 days.
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Recipe by Luladey Moges from Enebla: Recipes from an Ethiopian Kitchen, text copyright © 2022 by Luladey Moges.