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.