This quick and easy tomato appetizer is the perfect combination of fresh, tangy, and slightly spicy flavors. It’s an ideal side dish or starter for any meal, and it takes very little time to prepare. With fresh tomatoes, herbs, and a kick of garlic and chili pepper, this magic salad is bound to become a staple in your recipe rotation. Let’s dive into the process of making this delicious, fast, and flavorful salad!
Full Recipe:
Ingredients:
- 800-900 grams of tomatoes (ripe, juicy, and preferably vine-ripened for the best flavor)
- 50 ml olive oil (extra virgin preferred for a rich, fruity flavor)
- 25 ml vinegar (9%) (to give the salad a nice tang)
- 30 ml water (to dilute the vinegar slightly)
- 1 teaspoon of salt (adjust to taste)
- 3 teaspoons of sugar (balances the acidity of the vinegar and tomatoes)
- 1 pepper (any bell pepper, finely chopped)
- 1/2 chili pepper (for a touch of heat, adjust according to your spice tolerance)
- 6 cloves of garlic (finely minced or crushed)
- A bunch of dill and parsley (finely chopped for fresh, herby flavors)
Step-by-Step Instructions:
1. Prepare the Tomatoes:
Start by washing the tomatoes thoroughly. Cut them into bite-sized wedges or thick slices, depending on your preference. If you’re using large tomatoes, quarter them; if they’re smaller, halving might be sufficient. Set aside in a large bowl.
2. Chop the Vegetables:
Finely chop the bell pepper and half of the chili pepper. The bell pepper adds sweetness and crunch, while the chili pepper introduces a slight spiciness. Adjust the amount of chili pepper according to your heat preference. If you want a milder version, you can omit it entirely.
3. Prepare the Garlic and Herbs:
Mince the garlic cloves finely. Garlic is one of the key ingredients in this dish, adding a pungent, savory depth to the salad. Next, finely chop a generous bunch of dill and parsley. These fresh herbs will provide a burst of green freshness, balancing the acidity of the vinegar and the richness of the olive oil.
4. Mix the Dressing:
In a small bowl, mix 50 ml of olive oil, 25 ml of vinegar (9%), and 30 ml of water. Stir in 1 teaspoon of salt and 3 teaspoons of sugar. Whisk the dressing until the sugar dissolves, and the ingredients are well combined.
5. Combine the Ingredients:
Pour the dressing over the tomatoes in the large bowl. Add the chopped bell pepper, chili pepper, garlic, dill, and parsley. Gently toss everything together, making sure that the tomatoes and vegetables are well coated with the dressing.
6. Chill in the Refrigerator:
Cover the bowl with plastic wrap or a lid and refrigerate the salad for 2-3 hours. This chilling time allows the flavors to meld together beautifully, creating a delicious and refreshing salad that’s packed with flavor.
Cooking Tips:
- Tomato Choice: Use the freshest, ripest tomatoes you can find. Heirloom, Roma, or vine-ripened tomatoes are all great choices. The better the tomatoes, the better your salad will taste.
- Herb Alternatives: If you don’t have dill or parsley, you can use cilantro or basil for a slightly different flavor profile.
- Vinegar Variety: Feel free to experiment with different types of vinegar like apple cider or balsamic for a more complex flavor.
FAQs:
- Can I use another type of vinegar?
- Yes! While the recipe calls for 9% vinegar, you can easily substitute it with apple cider vinegar, white wine vinegar, or balsamic vinegar for a slightly different flavor.
- Can I make this salad spicier?
- Absolutely! You can increase the amount of chili pepper or even add a pinch of cayenne or red pepper flakes to ramp up the heat.
- How long can I store this salad?
- This salad can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best consumed within the first 24 hours to enjoy the freshest flavors.
Storage Tips:
- Refrigeration: Store the salad in the refrigerator for 2-3 days. The tomatoes may release some extra juice as they sit, which is perfectly fine. Just give the salad a quick toss before serving again.
- Avoid Freezing: Due to the high water content in tomatoes, this salad doesn’t freeze well. It’s best enjoyed fresh or after refrigeration.
Nutritional Information (Per Serving):
- Calories: 120-150 (depending on the amount of olive oil used)
- Protein: 2g
- Fat: 10g (from olive oil)
- Carbohydrates: 9g
- Fiber: 2g
- Sugar: 5g
- Sodium: 600mg (adjust based on the amount of salt)
Conclusion:
This Magic Tomato Salad is one of the easiest and most flavorful appetizers you can make. With just a few fresh ingredients and some pantry staples, you can create a dish that’s vibrant, refreshing, and bursting with flavor. Whether you serve it as a side dish, an appetizer, or even as a light snack, it’s sure to impress.
The combination of juicy tomatoes, fragrant herbs, and the perfect balance of tangy, sweet, and savory flavors makes this salad a real winner. Plus, the minimal prep and refrigeration time mean you can throw it together quickly and enjoy it whenever you like. It’s a fantastic way to use up those garden tomatoes in the summer or to add some brightness to your meals all year round. Enjoy this simple yet delicious salad with friends and family!