West African Tomato Salad

Ingredients

• 3tomatoes
• 1cucumber
• 80 mlolive oil
• lemonjuiced
• herbs — chopped
• to tastefine sea salt

Method

1. Begin by washing 3 tomatoes and 1 cucumber thoroughly under running water to remove any dirt or residue. Pat them dry with a clean kitchen towel. Slice the tomatoes into thin wedges, ensuring each slice retains its shape. For the cucumber, peel it if desired, then slice it into thin rounds. Place the prepared vegetables in a large mixing bowl to keep them cool and fresh.
2. In a small bowl, combine 80 ml of olive oil with the juice of one lemon. Whisk them together until the mixture appears slightly thickened and well-blended. This will create a balanced dressing that enhances the natural flavors of the vegetables.
3. Pour the olive oil and lemon dressing over the sliced tomatoes and cucumber in the mixing bowl. Sprinkle fine sea salt over the salad, starting with a small pinch and adding more to taste. The salt will draw out the juices from the tomatoes, creating a flavorful base for the salad.
4. Gently toss the salad using two large spoons, ensuring that the dressing coats each piece of tomato and cucumber without breaking them apart. The goal is to keep the vegetables intact while evenly distributing the flavors.
5. Finely chop a handful of fresh herbs, such as parsley or cilantro, and sprinkle them over the salad. The herbs will add a fresh aroma and vibrant color to the dish, enhancing its appeal and taste.
6. Transfer the salad to a serving platter, arranging it neatly for a visually appealing presentation. Serve the West African Tomato Salad immediately, accompanied by fresh bread for a complete and satisfying meal. The salad should be enjoyed while the vegetables are crisp and the flavors are at their peak.