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Timatim salata
Fresh tomato, red onion and green chilli salad with lemon
Timatim salata is the cool, crunchy salad served alongside the stews of an Ethiopian meal, from roadside restaurants in Tigray to home tables in Addis Ababa. Ripe tomatoes, red onion and green chilli are dressed with lemon juice and oil, and the salad is left to stand so the juices mingle; mixed with torn injera it becomes timatim fitfit. Chef's tip: salt the tomatoes only a few minutes before serving, or they release so much liquid the salad turns soupy.
- Total time
- 10 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/3 doneStep 1: Put 4 ripe tomatoes, ½ red onion and 1 green chilli in a bowl.
Step 2: Whisk 2 tbsp lemon juice, 2 tbsp vegetable or olive oil and 1 pinch black pepper together and pour over.
Step 3: Just before serving, sprinkle with ½ tsp salt and toss. Leave for 5 minutes for the flavours to blend, then serve with injera or the stews. Salting too early is the usual mistake: the tomatoes weep and the salad turns soupy.
Nutrition per serving
- Calories
- 80 kcal
- Protein
- 1 g
- Carbs
- 7 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does timatim salata take?
- About 10 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
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