Japanese Tomato Salad

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 impurities. Pat them dry with a clean kitchen towel. This ensures that the salad is fresh and the dressing adheres well to the vegetables.
2. Slice the tomatoes into even wedges, aiming for 6-8 wedges per tomato depending on their size. Ensure the cuts are clean and even to maintain a uniform appearance and texture. Peel the cucumber if desired, then slice it into thin rounds, about 1/4 inch thick. Keeping the slices consistent helps in even flavor distribution.
3. In a large mixing bowl, combine the sliced tomatoes and cucumber. Drizzle 80 ml of olive oil over the vegetables, ensuring that they are evenly coated. The olive oil adds richness and helps the other flavors meld together.
4. Squeeze the juice of one lemon over the salad, being careful to catch any seeds. The lemon juice adds a bright acidity that balances the richness of the olive oil and enhances the natural sweetness of the tomatoes.
5. Sprinkle fine sea salt over the salad to taste. Start with a small amount, gently tossing the salad to distribute the salt evenly. Taste and adjust the seasoning if necessary, as the salt will enhance the flavors of the tomatoes and cucumber.
6. Add a handful of fresh herbs of your choice, such as basil or shiso, tearing them gently to release their aroma. The herbs should be added just before serving to maintain their vibrant color and flavor.
7. Gently toss the salad with clean hands or a large spoon, ensuring that the tomato wedges and cucumber slices remain intact. The goal is to coat the vegetables evenly with the dressing without mashing them.
8. Transfer the salad to a serving platter or individual plates. Serve immediately with slices of crusty bread, allowing diners to enjoy the salad's fresh flavors and soak up any remaining dressing.