Eastern European Tomato Salad 3

Ingredients

• 3tomatoes
• 1cucumber
• 80 mlolive oil
• lemonjuiced
• herbs — chopped
• to tastefine sea salt

Method

1. Start by washing 3 tomatoes and 1 cucumber thoroughly under cold running water to remove any dirt. Pat them dry with a clean kitchen towel. Slice the tomatoes into wedges and the cucumber into thin rounds. Place the sliced vegetables into a large mixing bowl to keep them cool and ready for dressing.
2. In a small bowl, combine 80 ml of olive oil with the juice of one lemon. Whisk them together until the mixture is well emulsified. This will be the dressing for your salad, providing a bright and tangy flavor that complements the freshness of the vegetables.
3. Pour the dressing over the sliced tomatoes and cucumber in the mixing bowl. Sprinkle a generous pinch of fine sea salt over the salad. The salt will draw out the natural juices of the tomatoes and cucumber, enhancing their flavors and creating a light, flavorful dressing at the bottom of the bowl.
4. Add a handful of your favorite fresh herbs, such as parsley or dill, to the salad. Tear the herbs gently with your hands to release their aromatic oils before adding them to the bowl. This step adds a fragrant, herbal note that is characteristic of Eastern European salads.
5. Using a large spoon, gently toss the salad to ensure the dressing coats all the pieces evenly. Be careful not to crush the tomatoes or cucumber; you want them to remain intact and vibrant. The salad should look glossy and colorful, with the herbs evenly distributed throughout.
6. Transfer the salad to a serving platter or individual plates. Serve immediately with fresh bread on the side, allowing the diners to soak up the flavorful juices. This salad is best enjoyed fresh, with the crispness of the vegetables and the zesty dressing at their peak.