Search
by Ingredient

Banadura Salata Bil Kizbara (Tomato & Coriander Salad)

StarStarStarStarHalf star

Submitted by binkybug

Peeled ripe tomatoes dressed with fresh cilantro, hot chili, lemon juice, and olive oil. This bright Yemeni tomato salad comes together in 20 minutes with no cooking and packs a punch of fresh, fiery flavor.

YIELD

6 servings

PREP

20 min

COOK

20 min

READY

20 min

In Yemen, a salad this simple is served alongside nearly every meal, and for good reason.

Ripe tomatoes get peeled, sliced, and showered with a generous handful of fresh cilantro.

The dressing is nothing more than lemon juice, olive oil, and either a finely chopped hot chili or a heavy hand of black pepper.

Fifteen minutes of resting lets everything mingle, and the tomatoes release their juices into the dressing, creating a bright, tangy pool you’ll want to mop up with flatbread.

Kitchen Tips

  • Peel the tomatoes by dunking them in boiling water for 10 seconds, then slipping the skins right off. It takes seconds and gives the salad a silky, melt-on-your-tongue texture.
  • Seed the chili carefully and wash your hands immediately after handling. The oils linger and will burn if you touch your face.
  • Let the salad sit for 15 minutes before serving. That resting time is where the flavors come alive.
  • Use the ripest, most fragrant tomatoes you can find. This salad has nowhere to hide, so quality ingredients are everything.

Ingredients

6 6
MEDIUM MEDIUM TOMATOES
½ 118
CUP ML CILANTRO
chopped
1 1
SMALL SMALL HOT CHILI PEPPER
or freshly ground black pepper *
½ 0.5
EACH LEMONS
juiced
1
X SALT
to taste *
¼ 59
CUP ML OLIVE OIL

Directions

Peel tomatoes by placing in a bowl and pouring boiling water over them. Pour off water after 10 seconds and peel off skins. Slice tomatoes into a bowl and sprinkle with chopped coriander. If using chili, cut off stalk, slit open and remove seeds. Take care that you do not put fingers near eyes or mouth. Chop chili finely. Otherwise use plenty of black pepper.

Combine chopped chili or pepper with lemon juice and about 1 teaspoon salt. Beat in ¼ cup olive oil. Pour over tomatoes and leave for 15 minutes before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 102 82% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 2g
Vitamin A 21% Vitamin C 29%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
More health news

    Email this recipe