Adapted from Ethiopian Food
A cool salad is the perfect counter point to all of the spicy stews and is the standard complementary dish for an Ethiopian feast. It may not be “Ethiopian,” but this salad cries out for garlic and just a bit of spice.
Karl’s Timitam Salata (Ethiopian Tomato Salad)
1 small red onion
2 Tbs. lemon juice
1 Tbs. olive oil
1 clove garlic
1/8 tsp. nigella (black cumin)
1/8 tsp. fresh ground pepper
1 Mix the dressing ingredients together until well combined and let it meld for at least 1 hour.
2. Slice the onions thin and coarsely chop the tomatoes. Put them in a non-reactive serving bowl.
3. Stem and cut the jalapeño in half lengthwise. Remove the seeds and slice them finely. Add them to the bowl
Note: Keep the seeds if your diners like it hot.
4. Pour the dressing over vegetables and toss together gently.
5. Let stand for at least 10 minutes to blend the flavors.
6. Use a slotted spoon to serve portions on to the injera.