The Magic Tomato Salad
This simple Magic Tomato Salad highlights the freshness of ripe tomatoes, cucumber, and basil, dressed in a tangy, well-balanced vinaigrette. It’s quick to assemble and perfect for a light meal or side dish.
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Magic Tomato Salad
Ingredients:
| Salad INGREDIENT | AMOUNT & NOTES |
| Ripe tomatoes | 4–5 (cherry, grape, or heirloom) |
| Small red onion | 1; thinly sliced |
| Small cucumber | 1; sliced or diced |
| Fresh basil leaves | Handful; torn or chopped |
| Optional cheese | Crumbled feta or mozzarella pearls |
| Dressing INGREDIENT | AMOUNT & NOTES |
| Olive oil (extra virgin) | 3 tablespoons |
| Red wine or balsamic vinegar | 1 tablespoon |
| Garlic | 1 clove; finely minced or grated |
| Dijon mustard | 1 teaspoon |
| Honey or maple syrup | 1/2 teaspoon; for balance |
| Salt & pepper | To taste |
How To Make The Magic Tomato Salad:
- Step 1: Prep Your Produce: Wash the tomatoes and cucumber. Chop into bite-sized pieces. Thinly slice the red onion.
- Step 2: Mix the Dressing: Whisk 3 tablespoons olive oil, 1 tablespoon vinegar, 1 minced garlic clove, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, and salt & pepper to taste in a small bowl (or shake in a jar). Taste and tweak the seasoning to your liking.
- Step 3: Assemble the Salad: In a large bowl, toss the prepared tomatoes, cucumber, onion, and basil. Add the cheese if using. Pour the dressing over the ingredients and gently mix. Let the salad sit for 5–10 minutes to allow the flavors to combine (“bloom”).
- Step 4: Serve & Enjoy: Serve immediately. It is best eaten fresh, but leftovers can be stored up to a day in the fridge.
