📝 About This Recipe
Timatim Salata is a bright, zesty tomato salad that serves as the quintessential cooling companion to the spicy stews of an Ethiopian platter. Bursting with the acidity of fresh lime and the subtle heat of jalapeños, this dish celebrates the simplicity of sun-ripened produce. It is naturally plant-based, dairy-free, and provides a crisp, refreshing textural contrast to soft, fermented injera bread.
🥗 Ingredients
The Produce
- 4 large Roma or Vine-Ripened Tomatoes (firm but ripe, diced into 1/2-inch cubes)
- 1/2 Red Onion (very finely minced)
- 1-2 Jalapeño Pepper (seeded and finely diced)
- 1 clove Fresh Garlic (grated or turned into a paste)
The Zesty Dressing
- 3 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 1 teaspoon Red Wine Vinegar (adds a sharp back-note)
- 1/4 teaspoon Berbere Spice Blend (optional, for a hint of authentic warmth)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Finishing Touches
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 piece Injera (torn into small bits to mix in, optional)
👨🍳 Instructions
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1
Begin by washing your tomatoes thoroughly. Pat them dry to ensure the dressing adheres properly rather than sliding off.
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2
Dice the tomatoes into uniform 1/2-inch pieces. If the tomatoes are particularly watery, you may gently remove some of the seeds and pulp before dicing.
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3
Mince the red onion as finely as possible. To mellow the bite of the raw onion, you can soak the minced pieces in cold water for 5 minutes, then drain and pat dry.
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4
Prepare the jalapeño by slicing it lengthwise. Remove the seeds and ribs if you prefer a milder salad, then dice the flesh into tiny fragments.
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5
In a small glass jar or bowl, whisk together the olive oil, fresh lime juice, and red wine vinegar until emulsified.
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6
Add the grated garlic, sea salt, black pepper, and the pinch of Berbere spice to the dressing. Whisk again to combine the flavors.
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7
Place the diced tomatoes, onions, and jalapeños into a large non-reactive mixing bowl.
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8
Pour the dressing over the vegetables. Use a large spoon or spatula to gently fold the ingredients together, being careful not to bruise the tomatoes.
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9
Add the finely chopped cilantro and give it one final light toss.
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10
If you are following the traditional 'Fit-Fit' style, fold in small pieces of torn injera bread now so they can soak up the juices.
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11
Taste the salad. Adjust the seasoning with an extra squeeze of lime or a pinch of salt if the flavors don't 'pop' yet.
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12
Let the salad sit at room temperature for about 10 minutes before serving. This allows the onion and garlic to infuse the tomato juices.
💡 Chef's Tips
Always use room temperature tomatoes; refrigeration kills the enzymes that give tomatoes their aroma and flavor. For an authentic texture, ensure your onion is minced much smaller than your tomato cubes. If you don't have Berbere, a tiny pinch of smoked paprika and cayenne can mimic the depth, though it won't be quite the same. Do not dress the salad more than 30 minutes before serving, or the tomatoes will release too much water and become mushy. Use a serrated knife for dicing the tomatoes to get clean edges without squishing the fruit.
🍽️ Serving Suggestions
Serve alongside a hearty Doro Wat or Misir Wat (Red Lentil Stew) to provide a cooling contrast. Use it as a topping for fresh, warm Injera bread to soak up the zesty vinaigrette. Pair with a glass of Ethiopian honey wine (Tej) or a crisp, cold lager. Include it as part of a larger 'Beyaynetu' (vegetarian platter) with gomen (collard greens) and shiro. It also works beautifully as a fresh salsa for grilled fish or roasted chicken.