Timatim Salad

Ingredients

• 6ripe tomatoes — cut into small dice
• 1red onion — thinly sliced
• 1jalapeño or green chili — thinly sliced
• 3 tbspolive oil
• 2 tbsplemon or lime juice
• 1 tbspwhite vinegar — optional
• 1/2 tspfine salt
• 1/4 tspground black pepper

Method

1. Start by preparing the vegetables. Take 6 ripe tomatoes and cut them into bite-sized wedges, ensuring each piece is uniform to maintain a crisp texture. Peel and finely slice 1 red onion into thin half-moons. For the jalapeño or green chili, slice it finely, 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 1/2 tsp fine salt. Allow them to sit for about 5 minutes. This step helps to draw out excess moisture, ensuring your salad remains crisp and not watery.
3. While the tomatoes are draining, prepare the dressing. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon or lime juice, 1 tbsp white vinegar, and the remaining salt. Add 1/4 tsp ground black pepper, and incorporate the sliced chili to taste. Whisk until the mixture is well combined and emulsified, creating a bright and tangy dressing.
4. Once the tomatoes have drained, gently pat them dry with a paper towel to remove any remaining moisture. In a large mixing bowl, combine the tomatoes, sliced red onion, and dressing. Toss gently to coat all the ingredients evenly, being careful not to bruise the tomatoes.
5. Transfer the salad to the refrigerator and allow it to chill for about 10-15 minutes. This brief chilling time helps the flavors meld together while keeping the salad refreshing. Serve the Timatim Salad cool, alongside other hot dishes on the injera platter, allowing its vibrant flavors to complement the meal.