Salads
Timatim Salata (Tomato and Onion Salad)
The Quirky Foodster Team
Ingredients
- 4 medium ripe tomatoes, finely diced
- 1 small red onion, finely diced
- 1 fresh green or jalapeno chilli, finely chopped
- 2 tbsp fresh lemon juice
- 2 tbsp vegetable oil
- 1/2 tsp salt, to taste
- 2 tbsp chopped fresh parsley or coriander
Method
- Combine the diced tomatoes, onion and chilli in a mixing bowl.
- Whisk together the lemon juice, oil and salt in a small bowl, then pour over the vegetables.
- Toss gently to combine, taking care not to crush the tomatoes.
- Stir in the chopped herbs just before serving.
Introduction: Timatim Salata is a simple, fresh tomato and onion salad, finely diced and dressed with lemon, oil and a touch of chilli.
Cultural Background: Timatim Salata is a simple, fresh tomato and onion salad, finely diced and dressed with lemon, oil and a touch of chilli. It is a near-universal accompaniment to Ethiopian meals, adding brightness and acidity alongside richer stews and injera.
Tips: Use ripe, firm tomatoes for the best texture and flavour. Rinsing the diced onion briefly under cold water softens its sharpness if preferred.
Variations: Some versions add thin slices of green pepper for extra crunch. A pinch of berbere can be sprinkled on top for extra colour and heat.
Storage: Best eaten fresh on the day it is made; can be refrigerated for up to 1 day.
Reheating: Served cold; no reheating required.
FAQs:
Q: Can I prepare this salad in advance?
A: It is best made just before serving, as the tomatoes release liquid and soften if left too long.
Q: What is Timatim Salata usually served with?
A: It typically accompanies injera and stews, offering a fresh, acidic contrast to richer dishes.
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