This lovely South African Tomato Salad typifies the mark the diaspora has made on Jewish cooking. Chutneys, curries and hot peppers play a large role in the South African recipes that Jewish homemakers brought with them to America.
I had this lovely salad while spending Shabbos in the home of true artist. Our hostess paints, sews wedding gowns for the brides of her sons and is a collector of exquisite textiles and serving dishes from her former Johannesberg home.
This salad is also a work of art--from the gardens of Hashem. Bright red summer tomatoes need little improvement but you'll be delighted with the kick and richness these simple ingredients produce when combined.
6 large beefsteak tomatoes, quartered
1 onion, quartered
1 small jalapeño pepper, diced
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cinnamon
1. Place all ingredients in the work bowl of a food processor. Pulse until uniformly diced, do not puree.
2. Place salad in a plastic or glass container with a tight fitting lid. Cover and refrigerate several hours to overnight.
Makes 2 cups ~ Active time: 10 minutes
Make this fabulous Fresh Salsa Fish with this South African Tomato Salad Planned Over Recipe...