Peruvian Tomato Salad

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 is uniform for even flavor distribution. Peel the cucumber if desired, then slice it into thin rounds, aiming for a similar thickness as the tomato wedges to maintain a balanced texture in the salad.
2. Place the sliced tomatoes and cucumber into a large mixing bowl. This will give you enough space to toss the salad without spilling. Drizzle 80 ml of olive oil over the vegetables, ensuring that each piece gets a light coating. Squeeze the juice of one lemon over the salad, being careful to catch any seeds. The lemon juice will add a bright acidity that complements the olive oil.
3. Sprinkle fine sea salt over the salad to taste. Start with a small amount, then gently toss the salad using your hands or salad tongs. This helps the salt dissolve and distribute evenly, enhancing the natural flavors of the tomatoes and cucumber.
4. Add freshly chopped herbs of your choice, such as cilantro or parsley, to the salad. The herbs should be finely chopped to release their aroma and flavor, which will infuse the salad with a fresh, vibrant note. Toss the salad gently once more to incorporate the herbs without bruising the vegetables.
5. Transfer the dressed salad to a serving platter. The tomatoes should appear glossy and the cucumber rounds should retain their crispness. Serve the salad immediately with a side of crusty bread, allowing the flavors to be enjoyed at their peak freshness. This dish is best shared, embodying the communal spirit of a Peruvian home meal.