The Best Marinated Tomatoes Salad

Marinated tomatoes are an effortless side dish that pairs with almost everything! We love it with anything that comes out of the BBQ grill. Tomato packs a punch of flavors by marinating it in olive oil, vinegar, and herbs!

Tomatoes are best in summer and the bountiful tomatoes can be enjoyed in so many ways. Try our cherry tomato salad, Panzanella salad, and roasted cherry tomatoes.

Why you’ll love this salad

1. These are effortless to make and a great side dish for summer meals.
2. You’ll need simple ingredients. Best way to use fresh tomatoes when available in plenty when in season!
3. 10 minutes of prep and zero cooking involved.
4. Easy to customize.
5. Packed with robust flavors.

Ingredients

1. Tomatoes – use the freshest juicy tomatoes. Any variety of tomatoes can be used cherry tomatoes, beefsteak tomatoes, Roma tomatoes or heirloom tomatoes will work.
2. Red onion – Red onions are great in salads, if you don’t like the sharp astringent flavor of raw onion, use pickled red onion.
3. Vinegar – You can use red wine vinegar or balsamic vinegar for the recipe.
4. Lemon Juice – optional. For extra tangy punch use lemon juice along with vinegar. If you feel the tomatoes that you use have a sour taste, you can skip lemon juice.
5. Fresh Herbs – you can add any of your favorite fresh herbs. Do not substitute with dried herbs. You can use thyme, parsley, mint, or cilantro.
6. Seasoning – don’t forget seasoning with a good pinch of sea salt (or kosher salt) and freshly ground pepper as per taste. You can also experiment with seasoning salt.

Step-by-step instructions

1. If using cherry tomatoes, cut them into halves or quarters. Heirloom or beefsteak tomatoes can be sliced into ⅓-inch thick slices. I use Italian tomatoes in the recipe.
2. Arrange sliced tomatoes on a large plate.
3. Mix olive oil, red wine vinegar, lemon juice, fine-diced onion, minced garlic, finely chopped basil and parsley, sea salt, and freshly cracked pepper to taste in a bowl.
4. Whisk it thoroughly.
5. Pour the marinade over sliced tomatoes. Spread the marinade evenly.
6. Cover and marinate tomatoes for at least 2 hours before serving, toss (flip tomatoes) occasionally. Tomatoes can be marinated for up to 2 days refrigerated. The longer the tomato rests in the refrigerator, the softer it will get. Best to consume this salad within 8 hours.
7. Please feel free to serve with your favorite meal.  All the marinade leftover from the tomatoes can be reused in soups or stews or can also be drizzled over salad as a dressing.

Useful Tips

1. Use ripe, firm tomatoes.
2. Highly recommend red wine vinegar for this recipe, it does not overpower tomatoes and makes it zippy.
3. Marinate tomatoes for at least 2 hours before serving so tomatoes have soaked up the flavors.
4. Best to consume the salad within 8 hours. You can keep marinated tomatoes for up to 3 days covered and refrigerated. Longer tomatoes rest they will begin to soften.

Storage

Cover marinated tomatoes and refrigerate them. You can keep marinated tomatoes for up to 3 days refrigerated. The longer the tomato salad rests the will begin to soften. For the best taste, serve marinated tomatoes within 8 hours.

Recipe FAQs

5 from 10 votes

Marinated Tomatoes

Jyothi Rajesh

Marinated tomatoes are effortless side dish that pairs with almost everything! We love it with anything that comes out of the BBQ grill. Tomato packs a punch of flavors by marinating it in olive oil, vinegar and herbs!

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Prep Time 10 minutes mins

Marinate Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Appetizer, Side Dish, side salad, Sides

Cuisine American

Servings 4 servings

Calories 149

Ingredients

  

1x2x3x

• ▢ 1 pound ripe tomato
• ▢ ½ red onion
• ▢ 1 garlic clove
• ▢ ¼ cup olive oil
• ▢ 2 tablespoon red wine vinegar balsamic vinegar will also work
• ▢ ½ lemon juice
• ▢ 1 teaspoon fresh basil
• ▢ 1 teaspoon fresh parsley
• ▢ Sea salt to taste
• ▢ Freshly ground Pepper

Instructions

 

• Recipe starts with the freshest juiciest tomatoes. Tomatoes from the farmer’s market or your garden is best. You can use any ripe tomato cherry tomato, beefsteak tomato, heirloom tomato or the most common roma tomatoes.
• Cherry tomatoes can be cut into halves or quarters. Heirloom or beefsteak tomatoes can be sliced into ⅓ inch thick slices. I use Italian tomatoes in the recipe.
• Arrange sliced tomatoes on a large plate.
• To make the marinade mix together olive oil, red wine vinegar, lemon juice, fine diced onion, minced garlic, finely chopped basil and parsley, sea salt and freshly cracked pepper to taste in a bowl. Whisk it thoroughly.
• Pour the marinade over sliced tomatoes.
• Spread the marinade evenly.
• Cover and marinate tomatoes at least for 2 hours before serving, toss (flip tomatoes) it occasionally. Tomatoes can be marinated for up to 2 days refrigerated. Longer tomato rest in the refrigerator, softer it will get. Best to consume this salad within 8 hours.
• Serve with your favorite meal.
• All the marinade leftover from the tomatoes can be re-used in soups or stews or can also be drizzled over salad as dressing.

Video

Notes

1. 1. Use ripe, firm tomatoes.
   2. Highly recommend red wine vinegar for this recipe, it does not overpower tomatoes and makes it zippy.
   3. Marinate tomatoes for at least 2 hours before serving so tomatoes have soaked up the flavors.
   4. Best to consume the salad within 8 hours. You can keep marinated tomatoes for up to 3 days covered and refrigerated. Longer tomatoes rest they will begin to soften.

 

Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 149kcalCarbohydrates: 6gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 7mgPotassium: 299mgFiber: 2gSugar: 4gVitamin A: 949IUVitamin C: 18mgCalcium: 17mgIron: 1mg

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