Laurie Sanders Recipe

Ethiopian Tomato Salad

By Laurie Sanders rhinemaidens3

Recipe Rating:
Prep Time:
Cooking Method:
No-Cook or Other

Laurie's Story

I took an African cooking class this week and this is the salad we made to go with our dinner. It is easy, a little different and TASTY!

Blue Ribbon Recipe

Notes from the Test Kitchen:
All the bright colors mixed together makes this salad an inviting treat! Tangy and fresh, this would be a great light dish for your next picnic or BBQ.


1/2 small
2 small
1 small
2 Tbsp
lemon juice
2 Tbsp
rice wine vineagar
1 Tbsp
olive oil
1 tsp
1/8 tsp
fresh ground pepper
1 tsp
splenda or white sugar

Directions Step-By-Step

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.
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.
See my other recipe "Ethiopian Tomato Salad Wrap" for another use of this salad.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: African
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #tomatoes, #jalapenos

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Joshua R Stacey jrstacey1
Oct 3, 2014
I tried this recipe and say it's Family Tested & Approved!
Laurie Sanders rhinemaidens3
Jul 12, 2014
Thank you.
Elaine Kane EllieMarsidoats
Jul 9, 2014
I love all of the compliments and comments. The only problem that I find is that it would be so helpful to read comments from people that have made it to see what they think. I am copying this recipe because it does look wonderful. Congratulations on your Blue Ribbon Laurie
Laurie Sanders rhinemaidens3
Jul 16, 2013
Thanks! I really like it too.
elizabeth duckworth thekitchenruler
Jul 13, 2013
I cannot say enough about this simple recipe! I cut up the onion into slivers, cut in half red and yellow grape type tomatoes, added my dressing and let it sit over night. It was so good, served it as a side with BBQ Ribeye's and roasted potatoes. Lot's of good comments! I doubled the recipe for our group of six adults, there was nothing left.