Thai 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. Pat them dry with a clean kitchen towel. Slice the tomatoes into wedges, ensuring each piece is roughly the same size for even flavor distribution. Peel the cucumber if desired, 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. Keep the bowl in a cool place or refrigerate it briefly to maintain the freshness of the vegetables.
3. In a small bowl, combine 80 ml of olive oil with the juice of one lemon. Whisk them together until they form a smooth, emulsified dressing. Add fine sea salt to taste, starting with a small pinch and adjusting as needed to balance the flavors.
4. Pour the dressing over the tomatoes and cucumber in the mixing bowl. Use a large spoon or your hands to gently toss the salad, ensuring each piece is lightly coated with the dressing. Be careful not to crush the tomatoes, as they should remain intact and juicy.
5. Finely chop a selection of fresh herbs, such as cilantro, mint, or basil, and sprinkle them over the salad. The herbs should be added just before serving to preserve their vibrant color and aroma.
6. Taste the salad and adjust the seasoning if necessary, adding more salt or lemon juice to suit your preference. The flavors should be bright and balanced, with the acidity of the lemon complementing the sweetness of the tomatoes.
7. Transfer the salad to a serving platter or individual plates. Serve immediately, accompanied by slices of crusty bread to soak up the flavorful dressing. Enjoy the salad as part of a shared meal, in keeping with the Thai tradition of communal dining.