Name: Magic Tomato Salad: The Explosion of Flavor in Your Mouth
Ingredients: 800–900 g mixed tomatoes; Heirloom (rich flavor, varied colors); Cherry (burst-in-your-mouth sweetness); Vine-ripened (balanced acidity and firmness); One bell pepper (red or yellow), cut into a fine dice.; A handful each of dill and parsley, finely chopped; (Optional: basil, cilantro, or mint for regional twists); 50 ml extra-virgin olive oil; 25 ml red wine vinegar; 30 ml cold water; 1 tsp fine sea salt (adjust to taste); 3 tsp granulated sugar; ½ Tbsp sweet paprika; 5 garlic cloves, finely minced

Ingredients

Tomato Selection

800–900 g mixed tomatoes
Heirloom (rich flavor, varied colors)
Cherry (burst-in-your-mouth sweetness)
Vine-ripened (balanced acidity and firmness)

Fresh Produce & Herbs

One bell pepper (red or yellow), cut into a fine dice.
A handful each of dill and parsley, finely chopped
(Optional: basil, cilantro, or mint for regional twists)

Magic Dressing

50 ml extra-virgin olive oil
25 ml red wine vinegar
30 ml cold water
1 tsp fine sea salt (adjust to taste)
3 tsp granulated sugar
½ Tbsp sweet paprika
5 garlic cloves, finely minced

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Instructions

Prepare the Tomatoes
Rinse and pat dry all tomatoes. Slice heirlooms into wedges, halve or quarter cherry tomatoes, and chunk vine-ripened varieties. Layer them in a large bowl, showcasing the color contrasts.
Whisk the Dressing
In a small bowl, combine olive oil, vinegar, water, salt, sugar, paprika, and garlic. Whisk until sugar dissolves and the mixture emulsifies into a pale orange vinaigrette. Taste and tweak: more salt for savoriness, more sugar if it’s too tart, or extra paprika for depth.
Add Bell Pepper
Stir the diced bell pepper into the dressing so each piece is coated, adding sweetness, crunch, and vibrant color.
Toss Tomatoes and Dressing
Drizzle the dressing over the tomatoes. Using salad tongs or two large spoons, gently fold the salad—lift from the bottom and turn over—to ensure every piece is glazed without crushing the tomatoes.
Fold in Fresh Herbs
Sprinkle the chopped dill and parsley over the tossed salad. Fold lightly to distribute the herbs and preserve the salad’s structure.
Chill for Maximum Flavor
Cover the bowl or transfer to an airtight container. Refrigerate for at least 30 minutes, up to 2 hours, allowing flavors to integrate and intensify.
Serve and Enjoy
Remove from the fridge 10 minutes before serving to temper the chill. Transfer to a serving platter or present in the mixing bowl. Pair with crusty bread to soak up the juices, or serve alongside grilled fish, chicken, or pasta.