Ingredients
- 4 ripe tomatoes, diced
- 1 small onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped (optional, for spice)
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or sugar (optional)
- Salt to taste
- Fresh cilantro or parsley, chopped, for garnish
Make it step by step
- In a mixing bowl, combine the diced tomatoes, finely chopped onion, and jalapeño pepper (if using).
- In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or sugar (if using), and a pinch of salt until well combined.
- Pour the dressing over the tomato mixture in the mixing bowl and toss gently to coat all the ingredients.
- Taste and adjust the seasoning with salt, if needed. You can also add more lemon juice or honey/sugar according to your preference.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
- Before serving, garnish with freshly chopped cilantro or parsley.
- Serve the salad chilled as a refreshing side dish or accompaniment to Ethiopian main courses.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.