The recipe for homemade Marinated Tomato Salad couldn't be any easier and as flavorful as this one! Fresh juicy tomatoes soaking in zesty vinegar, olive oil, and fresh herbs makes a perfect healthy summer salad, a topping or a side dish.
- 1.5 pounds Ripe Tomatoes
- 6 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Red Grape Vinegar or feel free to use red wine vinegar
- ⅓ cup Red Onion finely chopped
- 1 clove Garlic minced
- 2 teaspoons Basil chopped
- 2 teaspoons Parsley finely chopped
- 1 teaspoon Dill finely chopped
- Salt and Freshly Ground Pepper
Rinse, pat dry and cut the tomatoes into ⅓ inch thick slices. Now, arrange the tomato slices in a large shallow dish.
In a bowl, make the marinade thoroughly whisking together olive oil, vinegar, onion, garlic, fresh herbs, salt and pepper.
Pour the prepared marinade over sliced tomatoes and spread evenly.
Cover, keep it in the fridge for at least 2 hours to allow the tomatoes soak up the pure deliciousness. Flip once in between!
Serve as a salad or as side to your favorite meal, enjoy!
- Choose fresh juicy tomato variety (garden fresh or farmer's market is always the best)- beefsteak, cherry tomatoes, heirloom tomatoes or roma tomatoes, any of these will work great.
- I highly recommend fresh herbs for this recipe, always better as it is packed with lots of flavor! If using dried herbs as a substitute, go for ⅓ the amount of fresh, because dried ones are more potent than the fresh herbs.
- Allow the tomatoes to marinate for at least 2 hours in the fridge to soak up the flavors.
- Do not discard the marinade from the leftovers, drain and use it in stews, soups, and salads.
- Marinated tomato stay in the fridge up to 3 days, beyond that, they will start to soften
Calories: 149kcal | Carbohydrates: 5g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 7mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 951IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 1mg