Ye'abesha Timatim Salat

At every Ethiopian meal, whether a weekday fasting lunch or a celebration spread, a simple tomato and herb salad appears alongside the injera. Ye'abesha timatim salat — the Habesha tomato salad — is dressed with fresh jalapeño, coriander, and just enough oil and lime to bring everything together. Its brightness and freshness cut through the deep, spiced stews that surround it.

Serves: 4

Ingredients

• 500g (1 lb) ripe tomatoes (a mix of sizes), cut into wedges or roughly chopped
• 1 small red onion, very finely diced — approx. 80g (3 oz)
• 2 fresh green jalapeño or serrano chillies, finely sliced into rounds
• 1 small bunch fresh coriander (cilantro), roughly chopped — approx. 20g (0.7 oz)
• 2 tbsp (8g) fresh flat-leaf parsley, roughly chopped
• 3 tbsp (45ml) fresh lime juice
• 2 tbsp (30ml) light vegetable or olive oil
• 1/2 tsp (3g) salt
• 1/4 tsp (1g) black pepper
• 1/4 tsp (1g) ground cumin (optional but traditional)

Instructions

1. Soak the diced red onion in cold water for 5 minutes to reduce sharpness. Drain and pat dry.
2. Combine tomatoes, onion, jalapeño rounds, coriander, and parsley in a bowl.
3. Whisk together lime juice, oil, salt, black pepper, and cumin if using.
4. Pour dressing over the salad and toss gently. Taste and adjust salt and lime — it should be bright and boldly seasoned.
5. Let stand 5-10 minutes before serving so the tomatoes release a little juice into the dressing.
6. Serve alongside injera and wot dishes as part of a full Ethiopian spread.

Cook's Notes: Use the ripest tomatoes available — flavourless winter tomatoes will produce a flat salad. The jalapeño can be reduced or seeded for less heat, or doubled for a more fiery result. This salad is best made 15-30 minutes before serving — longer and the herbs wilt and the tomatoes become watery.