Ethiopian Salata Recipe

Wash the lettuce thoroughly under cold running water. Shake off excess water and spin in a salad spinner or pat dry with clean kitchen towels until mostly dry.

Hand-chop the lettuce into roughly 1–1.5 inch pieces. Place chopped lettuce in a large mixing bowl.

Core and dice the tomatoes into 1/2-inch pieces. Gently add diced tomatoes to the bowl with lettuce.

Peel and finely dice the red onion into small pieces (about 1/4-inch). If you prefer milder onion flavor, rinse the diced onion briefly in cold water and drain well before adding to the bowl.

If using cilantro, roughly chop leaves and stems and add to the bowl.

Prepare aromatics

Peel and mince 2 garlic cloves finely. Mince the fresh green chile very fine; remove seeds if you want less heat.

In a small bowl or jar, combine 3 tablespoons olive oil, 2 tablespoons fresh lime juice, the minced garlic, and the minced chile.

Add 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon honey or sugar if using. Whisk vigorously until emulsified, or secure the jar lid and shake until fully combined. Taste and adjust seasoning: add a pinch more salt or 1/2 teaspoon more lime juice if needed.

Pour dressing evenly over the bowl with chopped lettuce, tomatoes, onion, and cilantro.

Gently toss with salad tongs or two large spoons until vegetables are evenly coated with the dressing, being careful not to bruise the lettuce.

Taste and adjust: add a little more salt, pepper, or lime juice to brighten flavors as desired.

Transfer to a serving bowl or serve immediately on individual plates. Serve chilled or at cool room temperature.