Middle Eastern 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. Use a sharp knife to dice the tomatoes into small, even pieces, ensuring they are not too large to fit comfortably on a fork. Peel the cucumber if desired, then slice it lengthwise and dice it into similar-sized pieces as the tomatoes.
2. Place the diced tomatoes and cucumber into a large mixing bowl. This will allow you enough space to toss the salad without spilling. Add 80 ml of olive oil to the bowl, ensuring it coats the vegetables evenly. Squeeze the juice of one lemon over the mixture, being careful to catch any seeds with your fingers or a small strainer.
3. Sprinkle fine sea salt over the salad to taste. Start with a small amount, as you can always add more later if needed. Add a handful of your chosen herbs, such as parsley or mint, finely chopped to release their aroma and flavor.
4. Using a large spoon or salad tongs, gently toss the salad. The goal is to mix the ingredients thoroughly while keeping the tomato and cucumber pieces intact. You should see the olive oil and lemon juice glistening on the surface of the vegetables, indicating they are well-coated.
5. Transfer the salad to a serving dish immediately. The freshness of the ingredients is key, and the salad is best enjoyed right after preparation. Serve it alongside warm bread, allowing everyone at the table to share and enjoy the vibrant flavors.