Thai 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 and the cucumber into half-moon slices, ensuring all pieces are of similar thickness for even flavor distribution.
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 the refrigerator while you prepare the dressing 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. Taste and add fine sea salt to your preference, keeping in mind that the salt should enhance the flavors without overpowering them.
4. Retrieve the chilled bowl of vegetables from the refrigerator. Pour the dressing over the tomatoes and cucumber. Use a large spoon or salad tongs to gently toss the salad, ensuring each piece is lightly coated with the dressing while taking care not to break the tomato wedges.
5. Finely chop your choice of herbs, such as cilantro or Thai basil, and sprinkle them over the salad. Toss gently once more to distribute the herbs evenly throughout the salad. The aroma of the herbs should be fresh and vibrant, signaling they are well incorporated.
6. Transfer the salad to a serving platter. Serve immediately with fresh bread on the side, allowing the salad's bright, tangy flavors to complement the bread's texture. This dish is best enjoyed fresh, as the tomatoes and cucumber will retain their crispness and the dressing will be at its most flavorful.