This Organic Ethiopian Chopped Salad is savory and refreshing! Traditionally, the salad consists of just tomatoes, onions, and hot peppers, and is called ‘tim-a-tim’ (meaning ‘tomatoes’ in Amharic).
You could think of this salad as a more savory, chopped version of the classic American garden salad. You see, it has to be chopped into small pieces so that it can be scooped up easily with pieces of deliciously tangy, spongy injera!
Of all the Ethiopian food dishes, this is one of the simplest. But it is oh-so-important to an Ethiopian feast!
organic iceburg lettuce (if you don’t have iceburg lettuce, you can leave it out, and just add extra tomatoes and peppers instead!)
2 med-large organic tomatoes
3 small or 1 large organic jalapeno peppers (or 1/2 green bell pepper)
1/2 large organic red onion
juice from 2 fresh organic lemons
2 T. olive oil
1 and 1/2 teaspoons salt
1/4 t. ground black pepper
1. Chop the lettuce, tomatoes, jalapeno peppers (leave out the seeds for a less hot version), and onion. Toss together.
2. In a small bowl, combine the fresh lemon juice, olive oil, salt, and pepper-mix well.
3. Pour lemon juice mixture over chopped veggies and toss. Serve immediately.