Korean 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 residue. Pat them dry with a clean kitchen towel. Slice the tomatoes into thin wedges, ensuring each slice retains its shape. Peel the cucumber if desired, then slice it into thin rounds. Aim for uniform thickness to ensure even flavor distribution.
2. Place the sliced tomatoes and cucumber into a large mixing bowl. This will allow ample space for tossing without spilling. Add a generous pinch of fine sea salt to the vegetables. The salt will draw out the natural juices, enhancing the flavors and creating a light dressing.
3. In a small bowl, combine 80 ml of olive oil with the juice of one lemon. Whisk them together until they are well emulsified. This mixture will serve as the dressing, providing a bright and tangy contrast to the fresh vegetables.
4. Pour the olive oil and lemon dressing over the tomatoes and cucumber in the mixing bowl. Add your choice of fresh herbs, such as cilantro, parsley, or mint, to taste. The herbs should be roughly chopped to release their aroma and flavor.
5. Using a large spoon or your hands, gently toss the salad to coat the vegetables evenly with the dressing. Be careful not to break the tomato wedges, as they should remain intact for presentation and texture.
6. Taste the salad and adjust the seasoning with more fine sea salt if needed. The flavors should be balanced, with the acidity of the lemon complementing the sweetness of the tomatoes and the freshness of the cucumber.
7. Transfer the salad to a serving platter or individual bowls. Serve immediately with fresh bread on the side, allowing diners to enjoy the salad's vibrant flavors and the textural contrast of the bread. This dish is best enjoyed fresh, as the tomatoes and cucumber will continue to release their juices over time.