West African 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 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. In a large mixing bowl, combine the sliced tomatoes and cucumber. This bowl should be large enough to allow for gentle mixing without spilling. Add 80 ml of olive oil to the bowl, ensuring it coats the vegetables evenly. The oil will add richness and help the flavors meld together.
3. Squeeze the juice of one lemon over the salad, making sure to catch any seeds. The lemon juice will add a bright acidity that balances the richness of the olive oil and enhances the freshness of the vegetables.
4. Sprinkle fine sea salt over the salad to taste. Start with a small amount, then taste and adjust as needed. The salt will draw out the natural juices of the tomatoes and cucumber, creating a light dressing in the bowl.
5. Add a handful of your choice of fresh herbs, such as parsley or cilantro, finely chopped. These herbs will add a burst of freshness and a subtle aroma that complements the other ingredients.
6. Using a large spoon, gently toss the salad to combine all the ingredients. Be careful not to crush the tomatoes or cucumber; the goal is to keep the pieces intact while ensuring they are evenly coated with the dressing.
7. Transfer the salad to a serving platter or individual plates. Serve immediately with fresh bread on the side to soak up the flavorful juices. This salad is best enjoyed fresh, capturing the vibrant flavors and textures of the ingredients.