Ethiopian Tomato Salad Recipes

Steps:

• 1. Arrange tomato slices on a large plate.
• 2. Sprinkle with salt. Distribute onion, garlic and pepper evenly over tomatoes.
• 3. Whisk together lemon juice and olive oil. Pour over tomatoes.

Steps:

• Preheat oven to 350°F. Sprinkle 1 Tbsp berbere spice over the steaks, and let steaks sit at room temperature for 1 hour.
• Toss the red and yellow tomatoes with the olive oil, salt and pepper, and place in single layer on a large rimmed baking sheet. Bake in oven for 45 minutes or until the tomatoes are just starting to brown. Once cooked, let the tomatoes cool completely.
• While tomatoes are baking, prepare the dressing by combining lemon juice with remaining 1/2 Tbsp berbere. Add cucumber, celery, celery leaves, parsley, capers, vinegar, onion, salt and pepper. Add cooled roasted tomatoes, and toss well. Cover bowl and store in fridge until ready to serve.
• In a large skillet, melt the butter, stir a little salt and pepper into the melted butter. Add steaks to the melted butter, and cook over medium heat for 5 minutes or until richly browned. Turn the steaks, and cook other side for 6 minutes longer for medium-rare (or longer, if desired). Let rest 10 minutes before serving.
• To serve, place a lettuce leave in the center of 4 individual dinner plates. Top each lettuce leaf with a cooked sirloin steak. Spoon some of the roasted tomato salad on top of each steak, and serve immediately.

Steps:

• Combine jalapeno pepper, onions, lemon juice, and black pepper in a bowl.
• Stir in the tomatoes.
• Add a little salt to taste.
• Chill and serve cold.

Steps:

• Make the Ethiopian salad: In a large bowl, combine the garlic, lemon juice, tomatoes, onion, and jalapeño. Season with salt, the olive oil, and pepper. Toss well.
• Add the lettuce and toss again.
• Make the siga tibs: Heat a large nonstick pan over high heat. Add the steak and season with salt. Cook until nicely browned, or 7-8 minutes.
• Add the onion and cook for 2-3 minutes. Add the butter and let it melt, then add the jalapeño and sauté for 1-2 minutes, until fragrant. Remove the pan from the heat.
• Serve the salad and siga tibs with injera bread and your desired accompaniments.
• Enjoy!

Steps:

• 1. Coarsely chop or dice onions and tomatoes. Seed the jalapeno and dice finely. You can put the seed in too if you want it a little spicier.
• 2. Mix dressing ingredients together until well combined. Pour dressing over vegetables and stir together gently. Let stand for 10 minutes for the flavors to blend and use a slotted spoon to serve.
• 3. See my other recipe "Ethiopian Tomato Salad Wrap" for another use of this salad.

Steps:

• Toss together all ingredients except olive oil.
• Sprinkle with olive oil.