Korean Tomato Salad

Ingredients

• 3tomatoes
• 1cucumber
• 80 mlolive oil
• lemonjuiced
• herbs — chopped
• to tastefine sea salt

Method

1. Start by washing the 3 tomatoes and 1 cucumber thoroughly under cold running water to remove any dirt or residues. Pat them dry with a clean kitchen towel. Slice the tomatoes into thin wedges and the cucumber into thin rounds, about 1/4 inch thick, to ensure they absorb the dressing well.
2. Place the sliced tomatoes and cucumber into a large mixing bowl. This will give you enough space to toss the salad without spilling. Make sure the bowl is large enough to allow for gentle mixing, which will help keep the pieces intact.
3. In a small bowl, combine 80 ml of olive oil with the juice of one lemon. Whisk them together until the mixture looks slightly cloudy and well-blended. This emulsified dressing will coat the vegetables evenly, adding a rich flavor.
4. Pour the dressing over the tomatoes and cucumber in the mixing bowl. Sprinkle fine sea salt to taste, starting with a small pinch and adding more if needed. The salt should enhance the natural sweetness of the tomatoes without overpowering them.
5. Add a handful of fresh herbs of your choice, such as cilantro, basil, or mint, finely chopped. These herbs will add a fragrant aroma and a burst of freshness to the salad. Toss the salad gently using your hands or salad tongs to ensure the dressing and herbs are evenly distributed.
6. Check that the tomatoes and cucumber are well-coated but still hold their shape, indicating that they are ready to serve. The salad should have a glossy appearance with the herbs evenly dispersed.
7. Transfer the salad to a serving platter or bowl. Serve immediately with fresh bread on the side, allowing everyone to enjoy the vibrant flavors and textures of the salad. The freshness of the salad pairs beautifully with the bread, making it a perfect dish for sharing.