Entree: Madagascar – Northern Culinary Region – Lasary Voatabia (Northern Malagasy tomato and onion salad dressed with vinegar and oil)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 30 min

Total 40 min

Ingredients

- 6 medium tomatoes, quartered (about 1.5 lb / 680 g)
- 1 large red onion, thinly sliced (about 8 oz / 225 g)
- 2 scallions (green onions), thinly sliced (about 2 oz / 60 g)
- 1 small green chili (sakay) or jalapeño, seeded and finely chopped (or to taste)
- 1/2 cup (packed) fresh cilantro leaves, rough chopped (about 15 g)
- 3 tbsp (45 ml) freshly squeezed lime juice
- 3 tbsp (45 ml) neutral oil such as peanut or sunflower oil
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 tbsp (15 ml) white vinegar (optional, for a sharper pickle note)

Instructions

1. Place the quartered tomatoes and sliced red onion in a large bowl. Sprinkle with salt and let rest 10 minutes to draw out excess liquid, then gently drain off some liquid if very watery.
2. Add the scallions, chopped chili, and cilantro to the bowl. In a small bowl whisk together the lime juice, oil, vinegar (if using), sugar (if using), and black pepper.
3. Pour the dressing over the tomato mixture and toss gently to combine. Taste and adjust salt, lime, or chili heat as needed.
4. Let the lasary sit at room temperature for 20–30 minutes to meld flavors, or refrigerate up to 2 hours before serving. Serve as a light entrée with boiled rice, cassava bread, or grilled fish.