By eatmundo · September 8, 2026
🇪🇹AI-generated imageSame ingredients, elsewhere in the world
49 matchesDishes from other countries' kitchens, made from the same core ingredients as Timatim Salata. The percentage is the share of ingredients the two recipes have in common.
Palak PaneerIn India · same ingredients62%
Pindi CholeIn India · same ingredients62%
Ejotes GuisadosIn Mexico · same ingredients60%
A refreshing, vibrant Ethiopian tomato salad that packs a spicy punch with fresh jalapeños and aromatic ginger. It is the perfect crisp contrast to heavier, stewed dishes on the injera platter.
According to eatmundo's ingredient comparison, the closest dish to Timatim Salata from another cuisine is Palak Paneer (India): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Finely dice 4 large, firm tomatoes, ensuring you discard excess seeds to keep the salad from becoming too watery.
- 2
Finely chop 2 large onions and place them in a bowl, sprinkling with a pinch of salt to draw out their sharpness for 5 minutes.
- 3
Finely mince 2 cloves of garlic and 1 tsp of fresh ginger; add these to the bowl with the onions.
- 4
Thinly slice 2 jalapeños into rounds, seeds and all for extra heat, and mix them into the bowl.
- 5
Combine the tomatoes with the onion-aromatic mixture, ensuring everything is thoroughly distributed.
- 6
Drizzle 2 tbsp of vegetable oil over the salad to bind the flavors and give it a silky finish.
- 7
Season with 1 tsp of salt to taste, tossing gently so as not to crush the tomato pieces.
- 8
Let the salad rest for at least 15 minutes in the refrigerator before serving, allowing the spicy and tangy notes to harmonize.
Frequently Asked Questions
What is Timatim Salata?
Timatim Salata is an Ethiopian tomato salad made with onions, jalapeños, garlic, and ginger. It is a fresh, acidic, and spicy side dish served to balance the richness of heavier Ethiopian stews.
Is this served cooked or raw?
It is served entirely raw, highlighting the fresh, crisp quality of the vegetables.
Can I make it ahead?
It is best eaten within a few hours of preparation, as the tomatoes will release too much juice if left to sit for too long.
What should the texture be?
The salad should have a firm, chopped texture where the ingredients remain distinct and fresh.
How can I reduce the heat?
Remove the seeds and white membranes from the jalapeños before slicing them into the salad.
🇪🇹AI-generated image
