Shared by Ruhama Shitrit
Shared by Ruhama Shitrit
Tomato, Onion and Amba Salad
Yield: 6 servingsTime: 10 minutes
Tomato, Onion and Amba Salad
Yield: 6 servingsTime: 10 minutesFamily Journey
IraqTirat Carmel, IsraelHaifa
Brookline, MANewton, MA
When Ruhama Shitrit’s Saba (grandfather) Yechezkel came for dinner, they’d make what Ruhama calls “the simplest meal you can imagine,” a supper of Iraqi chicken and plau (rice) and marak, soup. To go with dinner, her Saba would make a side salad of tomatoes, thinly sliced onions and amba, a tangy, fermented mango condiment, which Ruhama still loves and makes today. Make sure to use very ripe tomatoes — the tomato juices will mingle with the amba to create a dressing that coats every bite.
Read more about Ruhama Shitrit’s family journey in “Cooking Is How Instagram Star Ruhama Shitrit Shares Herself With Her Kids” and get the recipes for her Moroccan Fish Patties and Beef Stuffed Artichoke Hearts.
Ingredients
Ingredients:
- 3 tablespoons olive oil
- 2 tablespoons amba
- 1 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 12-14 Campari tomatoes, quartered
- 1 large white onion, slivered
- Fresh chives, to garnish
Preparation
Step 1
In a small bowl mix together the olive oil, amba, salt, and black pepper. Toss with the tomatoes and onion.
Step 2
Let marinate in the refrigerator for 1-2 hours. Serve garnished with freshly chopped chives and fresh ground pepper.
