Slice the tomatoes into thin rounds and arrange them on a serving platter.
In a mixing bowl, whisk together the olive oil, vinegar, water, salt, and sugar until well combined.
Finely chop the pepper, chili pepper, and garlic cloves. Add them to the dressing mixture and stir.
Pour the dressing over the sliced tomatoes, ensuring they are evenly coated.
Sprinkle the chopped dill and parsley over the salad, adding a burst of freshness.
Refrigerate the salad for 2-3 hours to let the flavors meld together.
Serve and enjoy your magic tomato salad as a delightful appetizer!
My Amish friend shared this bread recipe with us, and it’s been on repeat since!
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SWEET ALABAMA PECANBREAD
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