🛒 What You’ll Need: Pantry Staples, Maximum Joy
Grab these cozy ingredients—you probably already have most:
For the Salad:
800–900g (2–3 large) ripe, juicy tomatoes (heirloom, beefsteak, or garden-grown = best!)
1 bell pepper, finely chopped (red or yellow for sweetness)
A small bunch of fresh dill, chopped
A small bunch of fresh parsley, chopped
5 cloves garlic, minced (yes, five—it’s magic!)
For the “Magic” Dressing:
50ml (¼ cup) extra virgin olive oil 🫒 (high quality = game-changer)
25ml (1.7 tbsp) red wine vinegar
30ml (2 tbsp) water (helps distribute flavors evenly)
1 tsp salt
3 tsp sugar (balances acidity—trust the process!)
½ tbsp (6g) sweet paprika 🌶️ (adds warmth and color)
That’s it.
No lemon juice.
No mustard.
Just real food, chilled into brilliance.
💡 Pro tip: Use tomatoes at room temperature—they taste sweeter!
🔥 How to Make It: Step-by-Step, Spoon-by-Spoon
Let’s cook this like we’re making edible confetti—one juicy forkful at a time.
Step 1: Prep the Tomatoes
Wash tomatoes and slice or chop into bite-sized pieces.
Place in a large serving bowl.
👉 Pro move: Sprinkle lightly with salt and let sit 5 mins—draws out juice for better dressing absorption.
Step 2: Add Veggies & Herbs
Stir in chopped bell pepper, dill, parsley, and minced garlic.
Mix gently—don’t crush the tomatoes.
Step 3: Whip Up the Magic Dressing
In a small jar or bowl:
Combine olive oil, red wine vinegar, water, salt, sugar, and paprika.
Whisk or shake until sugar dissolves and emulsified.
👉 Taste and adjust: More tang? Add vinegar. More sweet? Add a pinch more sugar.
Step 4: Dress & Marinate
Pour dressing over the salad.
Gently toss to coat.
Let sit 10–15 minutes before serving (or up to 1 hour in the fridge).
👉 This is when the magic happens—the flavors meld, the tomatoes soak up the dressing, and every bite becomes extraordinary.
Step 5: Serve & Savor
Give one final gentle stir.
Serve at room temp or slightly chilled.
Serve with:
Crusty bread (to mop up the juices!)
Grilled chicken or fish
Or all by itself as a refreshing lunch
Bonus: Leftovers? Even better the next day (if they last that long!).
💡 Pro Tips for Next-Level Success
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Use ripe, in-season tomatoes
Underripe = bland; ripe = explosive flavor
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Don’t skip the sugar
Balances acidity—creates harmony
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Double the batch
Dressed tomatoes keep 2 days in the fridge
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Add-ins:
Try cucumbers, red onion, or feta cheese
Extra crunch & creaminess
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Make ahead:
