Vietnamese Tomato Salad 3

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 thin rounds, about 1/4 inch thick. Arrange them in a large mixing bowl, ensuring they are evenly distributed.
2. In a small bowl, combine 80 ml of olive oil with the juice of one lemon. Stir well to create a uniform dressing. Add fine sea salt to taste, starting with a small pinch and adjusting as needed. The dressing should have a balanced flavor, neither too oily nor too acidic.
3. Pour the dressing over the tomatoes and cucumber in the mixing bowl. Use your hands or a large spoon to gently toss the salad. Be careful to keep the tomato wedges intact, as they can easily break apart. The goal is to coat every piece lightly with the dressing.
4. Chop a handful of fresh herbs, such as cilantro or mint, and sprinkle them over the salad. Toss gently once more to incorporate the herbs evenly throughout the salad. The herbs should add a fresh, fragrant aroma to the dish.
5. Taste the salad and adjust the salt if necessary, adding a little more if the flavors don't pop yet. The salad should taste bright and refreshing, with a good balance of acidity and saltiness.
6. Transfer the salad to a serving platter, arranging it attractively. Serve immediately with crusty bread on the side, allowing diners to scoop up the salad and enjoy the juices soaked into the bread. This salad is best enjoyed fresh, while the vegetables are crisp and the flavors vibrant.