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Peruvian Tomato Salad 3

Serves 4 to 6 Salad vegetarian, Salads

Peruvian Tomato Salad 3

Peruvian Tomato Salad 3 is a staple at home tables across Peru, bringing together the simple, vibrant ingredients found in local markets. This isn't the version you'd find in a restaurant, fussed over for presentation—it's the real, everyday dish made by Peruvian family cooks who know the feel of just the right amount of salt and the generosity of a good pour of olive oil. It's a dish that speaks of home, shared meals, and the ease of everyday cooking.

The salad bursts with the freshness of ripe tomatoes and crisp cucumber, each bite a refreshing contrast to the rich, smooth olive oil. A squeeze of lemon adds brightness, while herbs lend an aromatic finish, and the fine sea salt ties it all together with a seasoned touch. This is a salad meant for sharing, its simplicity inviting you to gather around the table and enjoy the honest flavors that define Peruvian home cooking.

Ingredients

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

Method

  1. Start by washing 3 ripe 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 piece is about the same size for even flavor distribution. Peel the cucumber, 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 allow ample space for tossing without spilling, ensuring all ingredients are evenly coated later.
  3. In a small bowl, combine 80 ml of olive oil with the juice of one freshly squeezed lemon. Stir well to create a uniform dressing. Add fine sea salt to taste, starting with a small pinch and adjusting as needed. The balance should be tangy yet smooth, enhancing the natural flavors of the vegetables.
  4. Pour the dressing over the tomatoes and cucumber in the mixing bowl. Add a handful of freshly chopped herbs of your choice, such as cilantro or parsley, to introduce a fresh, aromatic element to the salad.
  5. Using a large spoon or your hands, gently toss the salad ingredients together. Be careful to mix just enough to coat the vegetables without breaking the tomato wedges. The goal is to maintain the integrity of the pieces while ensuring each one is lightly dressed.
  6. Transfer the salad to a serving platter or bowl. Serve immediately with crusty bread on the side, allowing diners to enjoy the fresh, vibrant flavors of the salad. The salad should look glossy from the dressing, with the herbs evenly dispersed throughout.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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