Why Make This Recipe
Marinated tomato salad is a wonderful dish that brings out the best in fresh tomatoes. It’s easy to prepare and perfect for summer, showcasing vibrant flavors and textures. With just a few ingredients, you can create a flavorful salad that complements any meal. Whether served as a side dish or a light lunch, this salad is sure to please everyone at the table.
How to Make Marinated Tomato Salad
Ingredients
- 1 pound (450 grams) ripe tomatoes, cut into thick slices (I used 5 on-the-vine tomatoes)
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons balsamic vinegar (not glaze)
- ¼ teaspoon grated garlic
- 1 tablespoon chopped basil leaves
- 1 tablespoon chopped parsley leaves
- ½ scant teaspoon fine salt
- Freshly ground pepper, to serve
Directions
Prepare the tomatoes: Cut the tomatoes into 1/2-inch thick slices and arrange them in a large dish. Make sure to remove any water released from the tomatoes at the bottom of the plate. This prevents the dressing from getting watered down and losing flavor.
Make the dressing: In a jar with a lid, combine the extra virgin olive oil, balsamic vinegar, garlic, parsley, basil, and salt. Close the lid and shake vigorously to mix everything well.
Marinate: Using a spoon, scatter the dressing evenly over the tomatoes. Then, cover the dish and let the salad marinate for 30 minutes at room temperature or in the refrigerator.
Serve: Before serving, let the salad come to room temperature. Taste and adjust the seasoning if needed. Garnish with more fresh herbs and freshly ground black pepper. Serve with crusty bread or focaccia.
How to Serve Marinated Tomato Salad
This marinated tomato salad is best served fresh at room temperature. Pair it with grilled meats, fish, or as a topping for toasted bread. It’s also great for picnics or potlucks, as it’s simple to prepare and transport.
How to Store Marinated Tomato Salad
Store any leftover salad in the refrigerator in an airtight container. It’s best enjoyed within a day or two. The flavors may intensify as it sits, but the tomatoes can become mushy if stored for too long.
Tips to Make Marinated Tomato Salad
- Choose ripe, in-season tomatoes for the best flavor.
- Don’t skip the marinating time; it allows the flavors to meld beautifully.
- Feel free to add other herbs like oregano or dill for a different taste.
Variation
You can add mozzarella balls for a caprese twist or diced cucumber for extra crunch. Adding a bit of red onion can also enhance the flavors.
FAQs
1. Can I use canned tomatoes for this recipe?
It’s best to use fresh tomatoes, but if you use canned, opt for whole peeled tomatoes and drain them well.
2. How long can I marinate the tomatoes?
Marinate for at least 30 minutes, but you can let them sit for up to 2 hours for stronger flavors.
3. Is there a substitute for balsamic vinegar?
Yes, red wine vinegar or white wine vinegar can be used instead if you prefer a different taste.
Marinated Tomato Salad
Ingredients
Salad Ingredients
- 1 pound ripe tomatoes, cut into thick slices Approximately 5 on-the-vine tomatoes
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons balsamic vinegar Not glaze
- 0.25 teaspoon grated garlic
- 1 tablespoon chopped basil leaves
- 1 tablespoon chopped parsley leaves
- 0.5 teaspoon fine salt Scant
- Freshly ground pepper To serve
Instructions
Preparation
- Cut the tomatoes into 1/2-inch thick slices and arrange them in a large dish.
- Remove any water released from the tomatoes at the bottom of the plate to prevent the dressing from getting watered down.
Make the Dressing
- In a jar with a lid, combine the extra virgin olive oil, balsamic vinegar, garlic, parsley, basil, and salt.
- Close the lid and shake vigorously to mix everything well.
Marinate
- Scatter the dressing evenly over the tomatoes using a spoon.
- Cover the dish and let the salad marinate for 30 minutes at room temperature or in the refrigerator.
Serve
- Let the salad come to room temperature before serving.
- Taste and adjust the seasoning if needed. Garnish with more fresh herbs and freshly ground black pepper.
- Serve with crusty bread or focaccia.