Peruvian Tomato Salad 2

Name: Peruvian Tomato Salad 2
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 3 tomatoes; 1 cucumber; 80 ml olive oil; lemon juiced; herbs — chopped; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Peruvian Tomato Salad 2 is a staple of home-cooked meals across Peru, embodying the casual elegance of family dining. This salad finds its place at the heart of gatherings, where the focus is on simple, fresh ingredients. It's a dish that reflects the unpretentious nature of everyday cooking, where each element is given its due respect. With salt judged by hand and olive oil used generously, it is a culinary expression of intuition and taste.

The salad offers a vibrant burst of flavors, with juicy tomatoes and crisp cucumber intermingling under a bright canopy of lemon juice and herbs. The olive oil weaves everything together, adding richness and depth. Each bite is a symphony of freshness, inviting you to savor the harmony of taste and texture that defines a true Peruvian home table.

Ingredients

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

Method

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.
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.
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.
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.
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.
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.
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.