Korean 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 cold running water to remove any dirt. Pat them dry with a clean kitchen towel. Slice the tomatoes into wedges, ensuring each piece is about the same size for even flavor distribution. Peel the cucumber if desired, then slice it into thin rounds or half-moons, depending on your preference.
2. Place the sliced tomatoes and cucumber into a large mixing bowl. This will allow you to toss the salad without spilling. Ensure the bowl is large enough to accommodate gentle mixing without crushing the vegetables.
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 will create a balanced dressing that coats the vegetables evenly.
4. Pour the dressing over the tomatoes and cucumber in the mixing bowl. Sprinkle fine sea salt to taste, starting with a small amount and adding more if needed after tasting. The salt should enhance the natural flavors without overpowering them.
5. Add a handful of fresh herbs of your choice, such as cilantro, parsley, or mint, finely chopped. These herbs will add a fresh aroma and a burst of flavor that complements the salad.
6. Using your hands or a large spoon, gently toss the salad. The goal is to coat each piece with the dressing while keeping the tomato wedges intact. Be careful not to mash the tomatoes as you mix.
7. Taste the salad and adjust the seasoning if necessary, adding more salt or a splash of lemon juice if desired. The flavors should be bright and refreshing, with a good balance of acidity and richness from the olive oil.
8. Serve the Korean Tomato Salad 3 immediately with fresh bread on the side. The salad should be enjoyed fresh, allowing the vibrant flavors and textures to shine at their peak.