Indonesian Tomato Salad 2

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 or residues. Pat them dry with a clean kitchen towel. This ensures that the salad remains fresh and crisp.
2. Slice the tomatoes into wedges, aiming for even pieces to ensure uniform flavor distribution. Peel the cucumber if desired, then slice it into thin rounds. Keeping the slices consistent in thickness helps the salad look appealing and ensures even dressing coverage.
3. In a large mixing bowl, combine the sliced tomatoes and cucumber. This bowl should be large enough to allow for gentle tossing without spilling, which helps keep the salad components intact.
4. Drizzle 80 ml of olive oil over the vegetables, ensuring an even coating. Squeeze the juice from one lemon over the salad, catching any seeds with your fingers or a small strainer. This combination of oil and acid will enhance the natural flavors of the vegetables.
5. Season the salad with fine sea salt to taste. Start with a small amount, then toss and taste, adding more if needed. The salt should bring out the sweetness of the tomatoes without overpowering them.
6. Add freshly chopped herbs of your choice, such as basil or cilantro, to the bowl. These should be added just before serving to maintain their vibrant color and aroma.
7. Gently toss the salad using two large spoons or your hands, being careful not to crush the tomatoes. The goal is to combine the ingredients while keeping the pieces whole and visually appealing.
8. Transfer the salad to a serving dish immediately. Serve at once with fresh bread, allowing diners to enjoy the salad's freshness and the contrast of flavors.