Crispy Biltong & Tomato Salad
Sliced biltong crisped in a hot pan, scattered over fresh tomatoes, cucumber, and red onion with a punchy lemon-olive oil dressing. South African simplicity in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 312
- Protein
- 18g
Ingredients
- 4 oz biltong, thinly sliced
- 1.5 cups cherry tomatoes, halved
- 1 medium cucumber, diced
- ¼ medium red onion, thinly sliced
- 1 whole lemon, juiced
- 3 tbsp olive oil
Instructions
- 1
Heat a large skillet over medium-high until a drop of water sizzles on contact, about 90 seconds.
- 2
Add biltong slices in a single layer. Cook without moving for 2 minutes until edges crisp and curl.
- 3
Transfer crispy biltong to a plate. Let cool 1 minute while you toss tomatoes, cucumber, and red onion in a bowl.
- 4
Whisk lemon juice, olive oil, salt, and pepper in a small bowl until combined.
- 5
Pour dressing over vegetables and toss gently. Top with crispy biltong and serve immediately.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- sharp knife
- medium bowl
- small bowl
- whisk
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