Try this recipe for Ethiopian Tomato Salad - Timatim
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.
