Salads
Selata
The Quirky Foodster Team
Ingredients
- 3 medium Ripe tomatoes, diced
- 1 small Red onion, thinly sliced
- 1 Green chili, thinly sliced
- 2 tbsp Fresh lemon juice
- 2 tbsp Olive oil
- 1/2 tsp Salt
Method
- Combine the tomatoes, onion and chili in a mixing bowl.
- Drizzle over the lemon juice and olive oil.
- Season with salt and toss gently to combine.
- Let sit for 5 minutes before serving to allow the flavours to meld.
Introduction: A simple, fresh tomato and onion salad served alongside richer stews such as zigni to add brightness and crunch to the meal, common on Eritrean tables at both everyday and festive meals.
Cultural Background: A simple, fresh tomato and onion salad served alongside richer stews such as zigni to add brightness and crunch to the meal, common on Eritrean tables at both everyday and festive meals.
Storage: Best eaten fresh; will keep, covered, in the refrigerator for 1 day though it will soften.
Reheating: Not typically reheated; serve cold or at room temperature.
Tips: Salt the onion slices and let them sit for a few minutes before mixing to soften their bite. Serve slightly chilled on hot days.
Variations: Add crumbled feta-style cheese for a richer version. Stir in chopped fresh coriander for extra freshness. Naturally vegan.
Nutrition: Calories: 70 kcal · Protein: 1 g · Carbs: 6 g · Fat: 5 g · Fiber: 1 g
FAQs:
Q: What dishes does this salad usually accompany?
A: It’s most commonly served alongside zigni or other rich stews to add acidity and crunch.
Q: Can I make it less spicy?
A: Remove the chili’s seeds and membrane, or omit it entirely.
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