Banadura Salata B'Kizbara (Tomato and Coriander Salad)


  • ½ cup fresh coriander leaves, chopped
  • 1 small hot chili pepper, seeded and finely chopped
  • 5 medium ripe tomatoes, peeled
  • 4 Tablespoons fresh lemon juice
  • ¼ cup virgin olive oil
  • 1 teaspoon salt


  1. Slice the peeled tomatoes and place in a bowl.
  2. Sprinkle the chopped coriander over the tomatoes.
  3. Mix the chopped chili pepper with the lemon juice and 1 teaspoon of salt.
  4. Beat the olive oil into the chili-lemon juice mixture.
  5. Pour over the tomatoes and coriander.
  6. Let rest 15 minutes before serving.
Makes 6 servings.

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