- 4–5 ripe tomatoes (cherry, grape, or heirloom all work well)
- 1 small red onion, thinly sliced
- 1 small cucumber, sliced or diced
- Fresh basil leaves, torn or chopped
- Optional: crumbled feta cheese or fresh mozzarella pearls for extra richness
For the Dressing:
- 3 tablespoons olive oil (extra virgin preferred)
- 1 tablespoon red wine vinegar or balsamic vinegar
- 1 clove garlic, finely minced or grated
- 1 teaspoon Dijon mustard (adds a subtle tang)
- ½ teaspoon honey or maple syrup (balances acidity)
- Salt and freshly ground black pepper, to taste
How to Make the Magic Tomato Salad
- Wash and Prep Your Ingredients
Rinse the tomatoes and cucumber under cold water. Slice the tomatoes into bite-sized pieces. If using cherry tomatoes, simply cut them in half. Thinly slice the red onion and cucumber. - Make the Dressing
In a small bowl or mason jar, whisk together the olive oil, vinegar, garlic, mustard, honey, salt, and pepper. Taste and adjust as needed — you want a bright, balanced flavor. - Assemble the Salad
In a large bowl, combine the tomatoes, onion, cucumber, and fresh basil. If using cheese, add it now. Pour the dressing over the top and toss gently to combine. Let it sit for 5–10 minutes so the flavors can mingle. - Serve and Enjoy
Serve on its own as a light meal, or alongside grilled meats, fish, or crusty bread. Leftovers can be stored in the fridge for up to a day (though it’s best enjoyed fresh).
Helpful Tips for Senior Cooks
- Use pre-sliced vegetables from the store if you have arthritis or limited hand strength. Many grocery stores offer chopped onions, cucumbers, and even tomato medleys.
- Try white wine vinegar or lemon juice if red wine vinegar is too strong for your taste.
- Add chickpeas or white beans for a protein boost and extra fiber.
- Make it low-sodium by reducing salt and using herbs to boost flavor.
This recipe is fully customizable — and that’s part of its magic.
