Lebanese 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. Pat them dry with a clean kitchen towel. Use a sharp knife to cut the tomatoes into bite-sized wedges, ensuring each piece retains some of the juicy flesh and seeds. Peel the cucumber if desired, then slice it into thin rounds or half-moons, depending on your preference.
2. Place the prepared tomatoes and cucumber slices into a large mixing bowl. This will give you enough space to toss the salad without spilling. Ensure the bowl is large enough to allow the ingredients to be gently mixed without crushing them.
3. In a small bowl, combine 80 ml of olive oil with the juice of one lemon. Whisk them together until they are well blended. This will create a simple yet flavorful dressing that enhances the natural taste of the vegetables.
4. Pour the dressing over the tomatoes and cucumber in the mixing bowl. Sprinkle fine sea salt to taste, keeping in mind that the salt will draw out the juices from the tomatoes, enhancing their flavor and creating a light, natural sauce.
5. Add a handful of fresh herbs, such as parsley or mint, finely chopped. These herbs will add a burst of freshness and a hint of aroma to the salad. Toss the salad gently with your hands or a large spoon, ensuring each piece is coated with the dressing while keeping the vegetable pieces intact.
6. Taste the salad and adjust the seasoning if necessary, adding more salt or lemon juice to suit your preference. The salad should taste fresh and vibrant, with a balanced acidity from the lemon and a slight saltiness.
7. Transfer the salad to a serving platter or bowl. Serve immediately with fresh Lebanese bread on the side, allowing everyone to scoop up the salad and enjoy its refreshing flavors. The salad should be enjoyed fresh, as the tomatoes will continue to release their juices over time.