Ethiopian Tomato Salad
A bright, herbaceous tomato salad with lime, jalapeño, and fresh cilantro inspired by Ethiopian cuisine. Simple, refreshing, and perfect alongside spiced stews or as a light side dish.
- Total time
- 15 min
- Servings
- 4
- Calories
- 145
- Protein
- 2g
Ingredients
- 4 medium ripe Roma tomatoes
- ½ medium red onion
- 1 whole fresh jalapeño
- ½ cup fresh cilantro, roughly chopped
- ¼ cup fresh parsley, roughly chopped
- 1 whole lime
- 3 tablespoon extra-virgin olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Instructions
- 1
Core each of the 4 Roma tomatoes by slicing out the stem end, then cut them into quarters lengthwise. Remove and discard the seeds and watery center — you want just the firm flesh, which gives you a less watery salad. Cut each quarter crosswise into bite-sized chunks about 3/4 inch, and place in a large mixing bowl.
- 2
Slice the red onion half in half again (quarter it), then thinly slice each piece crosswise into half-moons about 1/8 inch thick. Add to the tomatoes.
- 3
Cut the jalapeño in half lengthwise and scrape out the seeds and white ribs with a small spoon — remove as much as you like depending on how spicy you prefer the salad. Finely mince the jalapeño flesh and add it to the bowl.
- 4
Add the 0.5 cup of roughly chopped cilantro and 0.25 cup of roughly chopped parsley to the bowl. Cut the lime in half and squeeze the juice from both halves directly over the salad — you should get about 2 tablespoons of juice.
- 5
Drizzle 3 tablespoons of extra-virgin olive oil over the salad, then sprinkle 0.5 teaspoon of fine sea salt and 0.25 teaspoon of black pepper. Gently toss everything together with a large spoon, being careful not to crush the tomatoes — you want them to keep their shape.
- 6
Let the salad sit at room temperature for 5 minutes so the flavors can meld, then taste and adjust the salt, pepper, or lime juice as needed. Serve alongside Ethiopian stews, or enjoy on its own as a light, herbaceous side.
Tools you’ll need
- large mixing bowl
- chef's knife
- cutting board
- small spoon
- large spoon
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