Timatim (Ethiopian Tomato Salad)

Course: Salad, Sides

Cuisine: Ethiopian

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Chill Time: 30

Total Time: 40

Servings: servings

Calories: 91kcal

Timatim is Ethiopian tomato salad with jalapeño, berbere, and a cold-water onion soak that tames the bite. Save the tomato juice. Serve cold.

4 medium plum tomatoes about 1 lb, cut into ½-inch pieces
1 medium red onion finely chopped
1 medium jalapeño thinly sliced (seeds in for traditional heat; seeds out for mild)
½ teaspoon berbere
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice about ½ lemon
½ teaspoon kosher salt
¼ teaspoon black pepper

Place the chopped onion in a small bowl and cover with cold water. Soak for 5 minutes while you prep everything else. Drain well and pat dry.
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, salt, pepper, and berbere until emulsified.
In a large bowl, combine the tomatoes, drained onion, and jalapeño. Pour the dressing over and toss gently.
Cover and refrigerate for at least 30 minutes. The salad will release juice as it sits — this is correct.
Drain the accumulated juice into a small bowl and set aside (see Notes). Toss once more and serve chilled.

If you're looking for a high quality berbere, I highly recommend this one. It's what I use when I don't grind my own, and it's as close to the authentic versions you get in the spice markets of Addis.
The reserved juice is worth keeping. Drink it straight, mix into a vinaigrette, spoon over rice, or add to a Bloody Mary.
Timatim kurt refers to the chunky ½-inch cut — don't fine-dice or the salad turns mushy.
Roma tomatoes work as well as plum. Ripe tomatoes are non-negotiable.
Best within a few hours of making. Refrigerate leftovers up to 1 day.
Serve cold or at room temperature. Do not reheat