Pakistani 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. Slice the tomatoes into thin wedges, ensuring each piece retains some of the juicy interior. For the cucumber, peel it if the skin is thick or waxy, then slice it into thin rounds or half-moons, depending on your preference.
2. Place the sliced tomatoes and cucumber into a large mixing bowl. This will give you enough space to toss the salad without spilling. Add 80 ml of olive oil, which will coat the vegetables and enhance their natural flavors. Squeeze the juice of one lemon over the salad, ensuring no seeds fall in, as this will add a bright, tangy contrast to the richness of the olive oil.
3. Season the salad with fine sea salt to taste. Start with a small pinch, then taste and adjust as needed. The salt should enhance the flavors without overpowering them. Add freshly chopped herbs of your choice, such as cilantro or mint, to add a fragrant, fresh element to the salad.
4. Using a large spoon or salad tongs, gently toss the salad. The goal is to mix the ingredients while keeping the tomato wedges and cucumber slices intact. The olive oil should lightly coat each piece, and the herbs should be evenly distributed throughout the salad.
5. Transfer the salad to a serving platter or individual plates. This dish is best enjoyed immediately, while the flavors are fresh and vibrant. Serve with warm bread on the side, allowing everyone to scoop up the salad and enjoy the combination of textures and flavors.