Lebanese 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. Pat them dry with a clean kitchen towel. This ensures that no excess water dilutes the flavors of your salad.
2. Slice the tomatoes into wedges, aiming for even pieces to ensure consistent flavor in each bite. Peel the cucumber if desired, then slice it into thin rounds. Place the sliced tomatoes and cucumber into a large mixing bowl, which allows for easy tossing later.
3. Juice one lemon, ensuring no seeds fall into the juice. Pour 80 ml of olive oil into a small bowl, then add the freshly squeezed lemon juice. Whisk together until the mixture is well combined, creating a simple vinaigrette that will coat the vegetables evenly.
4. Pour the olive oil and lemon juice mixture over the tomatoes and cucumber in the mixing bowl. Sprinkle fine sea salt to taste, keeping in mind that the salt will enhance the natural sweetness of the tomatoes.
5. Add a handful of fresh herbs, such as parsley or mint, roughly chopped to release their aroma. The herbs should be added just before tossing to maintain their vibrant color and fresh flavor.
6. Using a large spoon or your hands, gently toss the salad to ensure each piece is lightly coated with the dressing. Be careful not to crush the tomatoes, as their juiciness is a key element of the salad's texture.
7. Transfer the salad to a serving platter, arranging it so that the colors and textures are visually appealing. Serve immediately with fresh bread, allowing everyone at the table to enjoy the flavors and textures of this traditional Lebanese dish.