Banadura Salata Bil Kizbara (Tomato & Coriander Salad)
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 servingsPREP
20 minCOOK
20 minREADY
20 minIn 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
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.
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