Try this recipe for Ethiopian Tomato Salad – Timatim

Enjoy this 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

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

½ cup olive oil
½ cup balsamic vinegar
½ cup water
1 tablespoon pepper
2 teaspoons celery seeds
1 tablespoon brown sugar


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.

Recipe by Luladey Moges from Enebla: Recipes from an Ethiopian Kitchen, text copyright © 2022 by Luladey Moges.

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