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Oh, how I love summer in Ohio when the tomatoes finally turn ripe and juicy! That first bite of a sun-warmed tomato straight from the garden takes me back to my grandma’s kitchen, where simple ingredients always became something special. My marinated tomato salad came about one sweltering July evening when I needed a no-cook side dish that could keep up with our backyard BBQ spread – something bright, herby, and ready in minutes. Turns out, letting ripe tomatoes soak up a garlicky vinaigrette with fresh basil and parsley creates magic that even my picky nephew devours. Now it’s my go-to for everything from quick weeknight dinners to fancier meals with sous‑vide precision cooker mains—and it pairs perfectly with those meal delivery service protein packs on crazy-busy days.
- Why You’ll Love This Marinated Tomato Salad
- Ingredients for Marinated Tomato Salad
- How to Make Marinated Tomato Salad
- Tips for the Best Marinated Tomato Salad
- Variations for Your Marinated Tomato Salad
- Serving Suggestions for Marinated Tomato Salad
- Storage and Make-Ahead Tips
- Marinated Tomato Salad FAQs
- Nutrition Information
Why You’ll Love This Marinated Tomato Salad
Let me tell you why this marinated tomato salad has earned a permanent spot in my summer rotation. Trust me, once you try it, you’ll be making it on repeat too!
- Ready in 10 minutes flat: No cooking, no fuss – just slice, whisk, and toss. It’s perfect for those nights when your garden’s overflowing with tomatoes but you’re too tired to turn on the stove.
- The flavors sing: That garlicky herb vinaigrette soaks into the tomatoes, making every bite brighter than the last. The fresh basil and parsley? Absolute game-changers!
- Totally flexible: Want to make it a meal? Toss in some creamy mozzarella or tangy feta. I often pair it with proteins from my gluten-free meal delivery when I need something quick and wholesome.
- Gardener’s best friend: When your tomato plants go wild (as mine always do), this salad is the perfect way to showcase those gorgeous ripe fruits without any fancy techniques.
- Gets better as it sits: Unlike lettuce salads that wilt, this one actually improves while it marinates – making it perfect for meal prep or outdoor gatherings where the sun’s beating down.
Honestly? This salad tastes like summer in a bowl – fresh, vibrant, and packed with flavor. Even my kids, who usually protest anything “herb-y,” come back for seconds!
Ingredients for Marinated Tomato Salad
What I love about this marinated tomato salad is how simple the ingredients are – just a handful of fresh, bright flavors that let those gorgeous summer tomatoes shine. Here’s exactly what you’ll need:
- 4 large ripe tomatoes (about 1 1/2 lbs total), sliced into 1/2-inch rounds – I prefer beefsteak or heirloom varieties when they’re in season
- 1/4 cup extra virgin olive oil – the good stuff really makes a difference here
- 2 tablespoons red wine vinegar – gives that perfect tangy kick
- 1 clove garlic, finely minced – trust me, fresh is best
- 1/4 cup packed fresh basil, roughly chopped – tear it by hand if you want those pretty imperfect edges
- 1/4 cup fresh parsley leaves, chopped – flat-leaf parsley has the best flavor
- 1/2 teaspoon kosher salt – I always use Morton’s coarse salt
- 1/4 teaspoon freshly cracked black pepper
Optional add-ins: (because sometimes you want to make it extra special)
- 1/2 cup fresh mozzarella, torn into bite-sized pieces – or
- 1/2 cup crumbled feta cheese – my go-to when I want something briny and bold
See? Nothing fancy – just honest ingredients that work beautifully together. Now let’s make some magic happen!
How to Make Marinated Tomato Salad
Okay, let’s make this simple marinated tomato salad together! The whole process takes maybe 10 minutes, and the best part? No cooking whatsoever – just some gentle mixing and letting those flavors mingle. Here’s exactly how I do it to get perfect results every time (without turning my tomatoes to mush!).
Step 1: Prepare the Herb Vinaigrette
Grab your favorite mixing bowl – I use this big yellow one that’s seen better days but has never failed me. Pour in your quarter cup of olive oil and two tablespoons of red wine vinegar. Now, here’s my trick: whisk like you mean it for about 30 seconds to really emulsify everything together. You’ll see the mixture go from separated to slightly creamy looking – that’s when you know it’s perfect! Add the minced garlic, salt, and pepper, and give it one more good whisk. The scent alone will have you drooling!
Step 2: Combine Tomatoes and Vinaigrette
Now for the tomatoes! Carefully add your slices to the bowl with the vinaigrette. Here’s where you need to be gentle – no vigorous stirring or you’ll break up those beautiful tomato slices. I actually use my clean hands to toss them most times, lifting from the bottom to coat evenly without smushing. Get every slice shiny with that gorgeous garlicky dressing, but don’t overdo it – one minute of tossing is plenty.
The magic happens now! Let this beauty sit at room temperature for at least 10 minutes before serving – this lets the tomatoes soak up all those delicious flavors. My grandma taught me this trick: if you can wait 20 minutes, it’s even better! Just don’t refrigerate it before serving – cold kills the tomatoes’ flavor. Sprinkle with your fresh herbs and optional cheese right before serving for the prettiest, tastiest results.
Tips for the Best Marinated Tomato Salad
After making this marinated tomato salad nearly every summer week for the past decade, I’ve picked up some foolproof tricks to take it from good to “Oh my gosh, can I get this recipe?” levels of amazing. Here are my top tips straight from my messy, tomato-stained recipe notebook:
Choose tomatoes that feel heavy for their size – that’s how you know they’re packed with sweet juice. My grandma always said to smell them too – if they don’t have that bright, earthy tomato scent, they won’t taste like much after marinating.
Let it sit longer when you can – while 10 minutes is enough, an hour (or even overnight in the fridge) transforms this salad. The tomatoes soak up that herby vinaigrette like little flavor sponges. Just hold the cheese and add it right before serving so it stays fresh.
Make it part of your meal prep routine – I often double the vinaigrette and store it in a jar for up to 3 days. When I’m assembling my meal delivery service lunches, I just slice fresh tomatoes and toss with the pre-made dressing – instant gourmet side in minutes!
Salt those tomatoes properly – don’t be shy with the kosher salt! It draws out the tomatoes’ natural sweetness and helps them absorb the dressing better. I taste one slice after tossing – it should make your taste buds sing.
Keep cheese additions dry – if using mozzarella, pat it dry with paper towels first. Wet cheese makes the dressing watery. For feta, I crumble it over the top at the very end so it stays nicely briny.
Variations for Your Marinated Tomato Salad
What I love most about this marinated tomato salad is how easily it adapts to whatever I’ve got in my fridge or what mood strikes me. You’d be amazed how just one simple swap can give it a whole new personality – perfect for when you’re meal planning or need to use up garden goodies. Here are my favorite ways to mix it up:
Vinegar swaps: Out of red wine vinegar? No problem! Balsamic gives it a deeper, almost sweet flavor that my kids adore, while white wine vinegar keeps things light and zippy. Sunday brunch version? Try champagne vinegar for extra fancy points!
Herb twists: That parsley not looking so perky? A handful of fresh cilantro transforms this into something with serious Mexican flair. Sometimes I’ll toss in some thinly sliced mint leaves too – they add this cool brightness that’s perfect for hot summer nights.
Creamy additions: When I want to make it more substantial (or just feel indulgent), diced avocado is my go-to. The creaminess balances the acidity so beautifully – plus it makes this keto-friendly when I’m watching carbs. A drizzle of good tahini makes an unexpected but delicious swap if you’re out of cheese.
The possibilities are endless – that’s the joy of a great base recipe! What matters most is using what you love and what’s fresh. Now go raid your garden or fridge and make it your own!
Serving Suggestions for Marinated Tomato Salad
Oh, you’re going to love how versatile this marinated tomato salad is! It practically begs to be part of any summer meal. My absolute favorite way to serve it alongside juicy grilled chicken – the herby vinaigrette cuts through the richness perfectly. But trust me, that’s just the beginning of the possibilities!
For lunch, I’ll pile it onto thick toasted bread with fresh mozzarella for an instant caprese-style sandwich that beats any meal delivery options. When I’m doing gluten-free meal delivery for friends, this salad always gets rave reviews since it’s naturally compliant yet totally satisfying. And at barbecues? Skip the boring potato salad – this bright beauty pairs amazingly with everything from burgers to sous‑vide precision cooked steaks.
Don’t forget the crusty bread for mopping up that delicious leftover dressing – my family fights over the last dribbles! Honestly, I’ve yet to find a summer dish it doesn’t complement beautifully.
Storage and Make-Ahead Tips
Let me share my hard-earned storage wisdom for this marinated tomato salad – because nothing’s worse than finding a soggy, wilted mess when you’re craving that bright summer flavor! Here’s the scoop: it keeps beautifully in the fridge for up to 2 days, though honestly, I prefer it within 24 hours when the herbs are still vibrant. Just be sure to store it in an airtight container – those tomato juices and olive oil can make a mess of your fridge shelves if they leak!
Now, here’s my favorite time-saving trick: the vinaigrette can live in your fridge for up to 5 days in a sealed jar. When meal planning for the week, I’ll make a double batch early on. Come dinner time during those hectic workdays, all I do is slice fresh tomatoes, toss with the pre-made dressing, and bam – instant gourmet side that pairs perfectly with anything from meal delivery service proteins to leftovers.
One important note: don’t freeze this salad! Tomatoes turn to mush when thawed, and trust me, no amount of fresh herbs can save that texture disaster. But really, why would you freeze it when it comes together so fast? Just give those gorgeous summer tomatoes the simple, fresh treatment they deserve!
Marinated Tomato Salad FAQs
Okay, let’s answer those burning questions I get asked ALL the time about this marinated tomato salad! I’ve tested every variation under the sun (and made plenty of mistakes along the way), so here’s the real deal from my kitchen to yours.
Can I use dried herbs instead of fresh?
Oh honey, don’t do it – I learned this the hard way! Fresh herbs are non-negotiable here since dried ones just won’t release those vibrant oils that make this salad sing. In a pinch? Use triple the amount of fresh parsley from your grocery store’s produce section and skip the dried basil entirely. That fresh basil scent hitting your nose when you toss it in? That’s summer in a leaf right there!
What are the best tomatoes to use?
For texture and flavor, you can’t beat meaty Roma tomatoes or colorful heirlooms – their lower water content holds up beautifully to marinating. But honestly? Use whatever ripe tomatoes you’ve got! My Ohio garden floods me with beefsteaks every August, and they work wonderfully too (just slice them a tad thicker). The key? Never refrigerate them before making this salad – cold tomatoes lose all their magical flavor!
How do I scale this up for a crowd?
Here’s my party trick: double or triple ONLY the vinaigrette portion of the recipe (trust me, you’ll want extras for bread-dipping anyway). Then prep fresh tomatoes in batches as needed – they’ll soak up that dressing in minutes. For a big backyard bash last summer, I kept the dressing in mason jars and set out bowls of sliced tomatoes with serving spoons so guests could mix their own. Pair it with sous-vide precision cooker tri-tip? Instant gourmet potluck hero!
Can I make this ahead for meal prep?
Absolutely! The vinaigrette keeps beautifully for 5 days in the fridge (just shake before using). Prepare tomatoes fresh each day though – nobody wants a soggy, watery mess. When stacking my gluten-free meal delivery containers, I’ll pack the dressing separately in little jars and assemble at work. Pro tip: those tiny 2-ounce jam jars are perfect for individual portions!
Why does my salad get watery?
Ah, the dreaded tomato juice pool! Two fixes: 1) Salt tomatoes AFTER arranging in your serving dish (salt draws out moisture immediately), and 2) Store leftovers with the tomatoes and dressing separate. Learned this after one disastrous picnic where my beautiful salad turned into tomato soup by noon! Now I transport components in divided containers and assemble on-site – problem solved.
Nutrition Information
Just a quick note about the nutrition in this marinated tomato salad: the values below are estimates per serving and can vary depending on your cheese choices (or if you skip it altogether). The olive oil and tomatoes do most of the heavy lifting here – it’s naturally vegetarian, packed with vitamins, and honestly? One of the healthiest ways to enjoy summer’s bounty!
PrintMarinated Tomato Salad
A fresh, no-cook side dish featuring ripe tomatoes soaked in a herby vinaigrette, perfect for summer meals.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large ripe tomatoes, sliced
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup mozzarella or feta cheese (optional)
Instructions
- In a large bowl, whisk together olive oil, red wine vinegar, garlic, salt, and pepper.
- Add sliced tomatoes and gently toss to coat.
- Sprinkle chopped basil and parsley over the tomatoes.
- If using, add mozzarella or feta cheese and mix lightly.
- Let the salad marinate for at least 10 minutes before serving.
Notes
- Use ripe, in-season tomatoes for the best flavor.
- Let the salad sit longer for more intense flavor.
- Pair with grilled meats or as part of a meal delivery service menu.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg