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Ayib Salad

Name: Ayib Salad
Prep time: 8 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Ethiopian
Ingredients: 200 g ayib cheese, crumbled; 180 g tomatoes, finely diced; 60 g red onion, very finely sliced or diced; 10 g green chilli, finely chopped; 15 g jalapeño, finely chopped; 10 g cilantro, chopped; 15 ml lemon juice; 10 ml extra-virgin olive oil; 3 g fine salt; 1 g black pepper, freshly ground

Ayib Salad is cool, tangy, and gently fiery, with soft crumbled fresh cheese tossed with juicy tomatoes, onion, herbs, and chillies. It comes together in minutes and delivers a bright, refreshing contrast to hearty Ethiopian meals.

10 min

2 servings

175 kcal

Ethiopian

Ingredients

Salata

200 gayib cheese, crumbled
180 gtomatoes, finely diced
60 gred onion, very finely sliced or diced
10 ggreen chilli, finely chopped
15 gjalapeño, finely chopped
10 gcilantro, chopped
15 mllemon juice
10 mlextra-virgin olive oil
3 gfine salt
1 gblack pepper, freshly ground

Instructions

1
Prepare all the vegetables first: finely dice the tomatoes, very finely slice or dice the red onion, finely chop the green chilli and jalapeño, and chop the cilantro. Keeping the pieces small helps the salad mix evenly with the soft ayib.
2
In a medium bowl, combine the diced tomatoes, red onion, green chilli, jalapeño, cilantro, lemon juice, olive oil, salt, and black pepper. Toss well and let the mixture sit for 2 minutes so the onion softens slightly and the tomatoes release a little juice.
3
Add the crumbled ayib cheese and fold gently with a spoon so the cheese stays fluffy and does not become pasty. Taste and adjust salt, lemon, or heat if needed.
4
Serve immediately, or let the salad stand for 2 more minutes for the flavors to meld. Spoon into small bowls or serve alongside injera, flatbread, or grilled vegetables.

Nutrition per serving

175 kcal

Calories

11g

Protein

Carbs

11g

Fat

Fiber

Notes

•If ayib is unavailable, use a very dry cottage cheese, farmer's cheese, or well-drained ricotta for a similar texture.
•Remove the seeds from the jalapeño and green chilli for a milder beginner-friendly version.
•For the best texture, avoid overmixing once the cheese is added.
•This salad is freshest served right after mixing, when the vegetables are crisp and the cheese is light.

Background

Ayib is a fresh Ethiopian cheese traditionally made as a mild, crumbly accompaniment to spicy dishes. Fresh ayib salads and simple seasoned preparations are common in Ethiopian home cooking, where cooling dairy and fresh vegetables balance hotter foods and rich stews.

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