Ethiopian Tomato Salad

I had my first taste of Ethiopian tomato salad at a small family-run restaurant that served everything with heartwarming hospitality and bold flavors and after the rich stews and fluffy injera the server brought out a simple side dish that stole the show with its brightness and crunch. That salad turned out to be timatim and it instantly reminded me how just a few fresh ingredients could come together and make something unexpectedly delicious.

Once I got home I knew I had to recreate it and I’ve made this salad so many times since then not just with traditional meals but as a refreshing dish for potlucks and summer lunches and what I love most about it is how the spicy dressing and fresh herbs wake up the sweet juicy tomatoes in the most perfect way.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Tomatoes – The base of the salad juicy sweet and vibrant
• Red onion – Adds sharpness and a beautiful pop of color
• Jalapeño or green chili – Brings the signature spicy bite
• Fresh parsley – Adds brightness and herbaceous flavor
• Olive oil – Smooths out the dressing and adds richness
• Lemon juice – Balances the spice and brings in tanginess
• Salt – Enhances all the natural flavors
• Black pepper – Adds subtle heat and depth
• Tools You’ll Need
• Sharp knife – For slicing the tomatoes and onion cleanly
• Cutting board – Keeps prep organized and tidy
• Mixing bowl – To toss all the salad ingredients together
• Small bowl – For whisking the dressing before adding it
• Spoon or tongs – Helps mix everything without breaking the tomato slices

Instructions

Step 1: Slice the Vegetables

I start by thinly slicing the tomatoes and red onions then I chop the parsley roughly and slice the jalapeño or chili into thin rings depending on how spicy I want it.

Step 2: Make the Dressing

In a small bowl I whisk together olive oil lemon juice salt and black pepper and I sometimes add just a touch more lemon juice if the tomatoes are extra sweet.

Step 3: Combine the Salad

In a large mixing bowl I gently combine the sliced tomatoes onions chili and parsley and I make sure to mix lightly so the tomatoes keep their shape.

Step 4: Dress and Toss

I pour the dressing over the salad and toss it gently until everything is well coated and I usually let it sit for about 5–10 minutes before serving so the flavors can come together beautifully.

Tips

I like to serve this salad chilled or at room temperature depending on the weather

If you want more heat add more chili or even a pinch of berbere spice

Heirloom or vine-ripened tomatoes give the best texture and taste

Leftovers are great the next day as a topping for toasted bread or wraps

Ways to Serve

As a side with traditional Ethiopian dishes like lentil stew or injera

With grilled chicken or fish for a balanced meal

As a topping for grain bowls or stuffed into wraps

With crusty bread as a light appetizer

Alongside other mezze or Mediterranean-style spreads

Frequently Asked Questions

What makes Ethiopian Tomato Salad different from regular tomato salads?

This salad stands out because of the chili heat fresh herbs and zesty lemon-based dressing which adds a bold refreshing flavor.

Can I make Ethiopian Tomato Salad ahead of time?

Yes but I recommend dressing it just before serving so the tomatoes don’t release too much liquid.

Is this Ethiopian Tomato Salad spicy?

It can be depending on how much chili you use – you can always adjust the heat to your liking.

Can I use other herbs besides parsley?

Definitely fresh cilantro or basil can work too but parsley is the traditional choice.

See You in the Kitchen

I hope you try this Ethiopian tomato salad and let it brighten up your next meal! It’s quick simple and always brings a punch of flavor to the table. I’d love to hear how you made it your own or how you served it! Don’t forget to save it for your next light lunch or side dish idea.

Happy Cooking!

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