Middle Eastern Tomato Salad

Ingredients

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

Method

1. Start by washing and drying 3 tomatoes and 1 cucumber. Use a sharp knife to cut the tomatoes into bite-sized wedges, ensuring each piece retains some of the juicy core. Peel the cucumber if desired, then slice it into thin rounds or half-moons, depending on your preference. Place the prepared vegetables into a large mixing bowl to catch any juices.
2. Prepare the dressing by combining 80 ml of olive oil and the juice of one lemon in a small bowl. Whisk them together until they form a smooth, emulsified mixture. Add fine sea salt to taste, starting with a small pinch and adjusting as needed. The dressing should taste balanced, with the lemon providing a bright contrast to the rich olive oil.
3. Pour the dressing over the tomatoes and cucumber in the mixing bowl. Use a large spoon to gently toss the salad, ensuring each piece is lightly coated with the dressing. Be careful not to crush the tomatoes; the goal is to keep the pieces intact while distributing the flavors evenly.
4. Finely chop a handful of fresh herbs, such as parsley or mint, and sprinkle them over the salad. The herbs should add a fresh, aromatic note that complements the acidity of the lemon and the richness of the olive oil.
5. Taste the salad and adjust the seasoning if necessary, adding more salt or lemon juice to suit your preference. The flavors should be vibrant and well-balanced, with no single element overpowering the others.
6. Transfer the salad to a serving platter or bowl, arranging it attractively for the table. Serve immediately with fresh bread, allowing diners to scoop up the salad and enjoy the mingling of textures and flavors. This dish is best enjoyed fresh, while the vegetables are crisp and the dressing is bright.