Peruvian 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 or impurities. Pat them dry with a clean kitchen towel. Slice the tomatoes into thin wedges, ensuring each slice is even for a uniform texture. Peel the cucumber if desired, then slice it into thin rounds, aiming for a similar thickness to the tomato wedges to ensure a balanced bite.
2. Place the sliced tomatoes and cucumber into a large mixing bowl. This will give you enough room to toss the salad without spilling. Add a generous pinch of fine sea salt to the bowl. The salt will help draw out the flavors of the tomatoes and cucumber, enhancing their natural sweetness.
3. In a small bowl, combine 80 ml of olive oil with the juice of one lemon. Whisk them together until they form a cohesive dressing. Pour this mixture over the tomatoes and cucumber in the large mixing bowl. The dressing should coat the vegetables lightly, adding a bright, zesty flavor.
4. Add freshly chopped herbs of your choice to the salad. Common options include cilantro or parsley, which will add a fresh, aromatic note to the dish. Sprinkle the herbs over the salad, ensuring they are evenly distributed.
5. Using a large spoon or salad tongs, gently toss the salad. Be careful to mix the ingredients without breaking the tomato wedges or cucumber slices. The goal is to coat each piece with the dressing while maintaining their shape.
6. Taste the salad and adjust the seasoning if necessary, adding more salt if desired. The flavors should be vibrant and well-balanced, with the acidity of the lemon complementing the richness of the olive oil.
7. Transfer the salad to a serving platter or individual plates. Serve immediately, accompanied by fresh bread to soak up any remaining dressing. The salad should be enjoyed fresh, with the crispness of the cucumber and the juiciness of the tomatoes at their peak.