Making Timatim, Ethiopian Tomato Salad was an no brainer. We have tons of tomatoes and jalapeños in the garden. I first made this salad for our Ethiopian family dinner several months ago. For the people who love spicy food it was a hit.
So for our Ethiopian family dinner I dialed back the spice a bit but not in the timatim. I often remove the heat from dishes, so it’s nice to have a spicy add on. I’ve started making timatim on the side to add spice to dishes. You can even decrease the spice in this dish by removing the berbere spice. For a salad this dish packs a lot of flavor.
It’s interesting how exploring different foods really opens you up to try all types of new things. I think the first time I had Ethiopian food was while hanging in Chicago with some friends from college. After I searched to find one in my city. I was unsuccessful. But there was a restaurant near Rutgers University. And it was delicious.
I’ve made this dish several times. I love to put this spicy salad on top of my Ropa Vieja. When I’m making it to have with non-Ethiopian dishes I don’t add berbere spice. Store bough berbere spice can be very spicy, so if you decided to use it make sure you taste it first. Of course, if you are not a big fan of a lot of heat I’d suggest you leave it off. The jalapeño peppers will add enough heat.
Timatim Ethiopian Tomato Salad
Makes 4 servings
- 1/4 cup of olive oil
- 3 tablespoons of vinegar
- 2-3 tablespoons of lemon juice
- 2 cloves garlic
- 2 teaspoons Berbere Spice (optional)
- 4 large tomatoes (or grape tomatoes), chopped
- 1 onion, finely chopped
- 2 jalapeño peppers, chopped finely
Tools: 2 bowls, whisk
In a bowl combine olive oil, vinegar, lemon juice, garlic and berbere spice and whisk together.
In a separate bowl, combine salad ingredients.
Pour olive oil mixture over the salad veggies and refrigerate.
What would you eat with this spicy salad?