10-Minute Marinated Tomato Salad - Juicy & Irresistible

Question 1

Can I use dried herbs instead of fresh?

Accepted Answer

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!

Question 2

What are the best tomatoes to use?

Accepted Answer

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!

Question 3

How do I scale this up for a crowd?

Accepted Answer

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!

Question 4

Can I make this ahead for meal prep?

Accepted Answer

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!

Question 5

Why does my salad get watery?

Accepted Answer

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.

Marinated Tomato Salad

Ingredients

Instructions

Notes

Nutrition