Eastern European Tomato Salad

Ingredients

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

Method

1. Begin by washing 3 tomatoes and 1 cucumber thoroughly under cold running water. Use a sharp knife to cut the tomatoes into bite-sized wedges and the cucumber into thin slices. Place them in a large mixing bowl to ensure there's enough space to toss them later.
2. Squeeze the juice from one lemon into a small bowl, ensuring no seeds fall in. Measure 80 ml of olive oil and add it to the lemon juice. Stir them together until they are well combined, creating a simple vinaigrette.
3. Pour the vinaigrette over the tomatoes and cucumber in the mixing bowl. Sprinkle fine sea salt to taste, starting with a small pinch and adjusting as needed. The salt will enhance the natural flavors of the vegetables, so taste and adjust accordingly.
4. Add fresh herbs of your choice, such as dill, parsley, or basil, finely chopped, to the salad. The herbs should be added to your taste, but a small handful is a good starting point. They will add a fragrant aroma and a burst of freshness to the dish.
5. Using a large spoon or salad tongs, gently toss the salad to coat the vegetables evenly with the dressing. Be careful not to crush the tomatoes; they should remain intact and vibrant in color.
6. Once the salad is well mixed and the flavors have melded, transfer it to a serving dish. Serve immediately with fresh bread, allowing everyone to enjoy the crisp, refreshing taste of the salad while it's at its peak flavor.