Ayib and Tomato Salad

Ingredients

• 2 cupsfresh ayib cheese — crumbled
• 4tomatoes — diced
• 1red onion — finely chopped
• 1green chili — minced
• 2 tbspolive oil
• 1 tbsplemon juice
• 1/2 tspmitmita — optional
• 1/2 tspfine salt

Method

1. Start by preparing the vegetables. Trim the ends of the tomatoes and cut them into even wedges, ensuring each piece is uniform to maintain a crisp texture. Peel the red onion and slice it thinly, aiming for even rings that will blend seamlessly with the other ingredients. Finally, slice the green chili into thin rounds, removing the seeds if you prefer less heat.
2. Place the sliced tomatoes in a colander over a bowl. Lightly sprinkle them with a pinch of the fine salt and let them sit for about 5 minutes. This step helps draw out excess moisture, ensuring the salad remains crisp and not watery.
3. In a small bowl, combine the olive oil, lemon juice, and the remaining fine salt. Whisk these together until the mixture is well emulsified and appears slightly opaque. Add the sliced green chili and the mitmita to the dressing, adjusting the amount of chili based on your preferred level of heat.
4. Transfer the drained tomatoes and sliced onions into a large mixing bowl. Add the fresh ayib cheese, breaking it into small, manageable pieces. Pour the dressing over the mixture and gently toss everything together, taking care to coat the ingredients without bruising the tomatoes or cheese.
5. Once combined, cover the bowl with plastic wrap or a lid and place it in the refrigerator. Allow the salad to chill for at least 15 minutes, which helps meld the flavors together. Serve the Ayib and Tomato Salad cool, alongside hot dishes on an injera platter, for a refreshing contrast.