Big Fresh Tomato Salad with Herb-Garlic Dressing

Ingredients:

• 12–14 medium ripe tomatoes (about 3 lbs), sliced into thick rounds
• 1 large green bell pepper, finely chopped
• 1 large bunch fresh parsley, finely chopped
• 1 bunch fresh cilantro, finely chopped (optional but flavorful)
• 6 green onions, finely chopped
• 8 cloves garlic, minced
• 1 fresh chili pepper (optional, for heat), finely chopped

For the Dressing:

• ½ cup extra virgin olive oil
• ¼ cup fresh lemon juice (about 2 large lemons)
• 3 tbsp apple cider vinegar (or white wine vinegar)
• 2 tsp Dijon mustard (optional, for tang)
• 1 tsp sugar or honey (to balance acidity)
• 2 tsp salt (or to taste)
• 1 tsp freshly ground black pepper
• 1 tsp paprika or chili powder (optional, for a smoky kick)

Instructions:

1. Prepare the tomatoes:
   Wash and slice tomatoes into thick, even rounds. Arrange them on a large platter or in a big mixing bowl.
2. Chop the greens:
   Finely chop the bell pepper, parsley, cilantro, and green onions. Spread evenly over the tomatoes.
3. Make the dressing:
   In a bowl, whisk together olive oil, lemon juice, vinegar, Dijon mustard, sugar/honey, salt, pepper, and paprika until well combined.
4. Add garlic & chili:
   Stir in the minced garlic and chopped chili (if using).
5. Assemble:
   Pour the dressing evenly over the tomato slices. Gently toss or leave layered for presentation.
6. Rest before serving:
   Let the salad sit for 15–20 minutes at room temperature so the flavors soak into the tomatoes.

Tips & Variations:

• Add crumbled feta or mozzarella for extra richness.
• Serve with crusty bread to soak up the dressing.
• Use heirloom tomatoes for more color and sweetness.