Marinated Tomato Salad

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Marinated Tomato Salad

This Marinated Tomato Salad is juicy, herby, tangy, and totally addictive. Fresh tomatoes soak up a garlicky vinaigrette that’s bright and flavorful, making every bite burst with summer goodness. It’s quick to throw together but somehow tastes like something you'd get at a fancy Italian café. Let it sit for 15 minutes or a few hours, it just gets better over time. Perfect as a BBQ side, piled onto toast, spooned over pasta, or served as a light, refreshing salad.
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Prep Time10 minutes
Total Time10 minutes
Meal Type: Salads, Sides
Keyword: appetizer, in a bowl, salad, tomato, tomato salad
Special: 10 Ingredients or Less, 30 Minutes or Less, Nut-Free, Seasonal (Hot Weather), Soy-Free
Tool: Mixer/Handmixer
Ingredient: Tomatoes
Servings: 4
Ingredients
  • 4 cup(s) ripe tomatoes (any mix of heirloom, cherry, grape, or beefsteak – about 1½ lbs)
  • 1/2 teaspoon(s) salt
  • 2 tablespoon(s) olive oil
  • 1 tablespoon(s) red wine vinegar
  • 1 clove(s) garlic minced or pressed
  • 1/4 teaspoon(s) sugar (optional – helps balance acidity)
  • Freshly ground black pepper to taste (I like lots!)
  • 1 small handful(s) fresh basil roughly chopped or torn (or use parsley, oregano, or dill)
  • 1 shallot thinly sliced (or ¼ small red onion, optional)
US Customary - Metric
Instructions
  • Prep the tomatoes: Chop the tomatoes and place them in a large bowl. Sprinkle with salt, gently toss, and let rest for 5–10 minutes. This draws out their juices and helps build a naturally rich marinade.
  • Make the dressing: Add the olive oil, red wine vinegar, garlic, sugar (if using), and black pepper directly to the bowl with the tomatoes. Add the fresh herbs and shallot (if using), and toss gently to combine.
  • Let marinate: You can enjoy it right away, or let the salad sit for 15–20 minutes at room temperature, or refrigerate for up to 2 hours to intensify the flavors.
  • Serve and enjoy: Serve as-is, or spoon over toast, pasta, grain bowls, or alongside grilled dishes.
Notes
Oil-free: Simply skip the olive oil.
Add-ins: Try kalamata olives, capers, white beans, avocado, arugula, or cucumber.
No red wine vinegar? Use balsamic or white wine vinegar instead.
Nutrition
Serving: 1 serving (recipe make 4 servings) | Calories: 96kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 299mg | Potassium: 380mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1268IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan