Indonesian 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 running water to remove any dirt or impurities. Pat them dry with a clean kitchen towel. Slice the tomatoes into thin wedges and the cucumber into half-moon slices. Aim for uniform thickness to ensure even dressing and presentation.
2. Place the sliced tomatoes and cucumber into a large mixing bowl. This will give you enough space to toss the salad without spilling. Keep the bowl in the refrigerator for a few minutes to chill the vegetables slightly, which enhances their crispness and flavor.
3. 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 your dressing, providing a bright, tangy contrast to the fresh vegetables.
4. Pour the dressing over the chilled tomatoes and cucumber in the mixing bowl. Sprinkle fine sea salt to taste, keeping in mind that a little goes a long way. The salt will help draw out the juices from the tomatoes, intensifying their flavor.
5. Gently toss the salad using two large spoons, lifting from the bottom to ensure the dressing coats all the pieces evenly. Be careful not to mash the tomatoes; they should remain intact and vibrant in color.
6. Add fresh herbs of your choice, such as cilantro or basil, to the salad. Tear the herbs gently with your hands to release their essential oils, enhancing the salad's aroma and taste.
7. Transfer the salad to a serving platter or bowl. Serve immediately with fresh bread on the side, allowing the diners to enjoy the salad's refreshing flavors and the contrast of textures.