Ayib Salad

Ethiopian ayib cheese⏱ 10 min⚡ Vegetarian

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.

Nutrition · per serving

175kcal

11gProtein

8gCarbs

11gFat

2gFiber

2 servings

Ingredients

10 items

Salata

ayib cheese, crumbled200 g

tomatoes, finely diced180 g

red onion, very finely sliced or diced60 g

green chilli, finely chopped10 g

jalapeño, finely chopped15 g

cilantro, chopped10 g

lemon juice15 ml

extra-virgin olive oil10 ml

fine salt3 g

black pepper, freshly ground1 g

Tips

•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.

Steps

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.
180 g tomatoes, finely diced60 g red onion, very finely sliced or diced10 g green chilli, finely chopped15 g jalapeño, finely chopped10 g cilantro, chopped
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.
180 g tomatoes, finely diced60 g red onion, very finely sliced or diced10 g green chilli, finely chopped15 g jalapeño, finely chopped10 g cilantro, chopped15 ml lemon juice10 ml extra-virgin olive oil3 g fine salt1 g black pepper, freshly ground
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.
200 g ayib cheese, crumbled
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.

Origin & History

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.

ethiopian salad ayib vegetarian quick no-cook cheese

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Steps

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.

180 g tomatoes, finely diced60 g red onion, very finely sliced or diced10 g green chilli, finely chopped15 g jalapeño, finely chopped10 g cilantro, chopped

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.

180 g tomatoes, finely diced60 g red onion, very finely sliced or diced10 g green chilli, finely chopped15 g jalapeño, finely chopped10 g cilantro, chopped15 ml lemon juice10 ml extra-virgin olive oil3 g fine salt1 g black pepper, freshly ground

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.

200 g ayib cheese, crumbled

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.