Marinated Tomato Salad

This versatile salad is gorgeous with grilled meats or fish, wrapped in pita bread, or even in a big bowl - all on its own. The tangy vinaigrette marinade ties all the fresh flavors of onion, garlic and parsley together in perfect, sparkly balance. This recipe makes a large quantity of salad that can be kept for up to a week in the fridge and used in many ways.

You just can’t go wrong with this.

These ingredients; fresh tomatoes at the peak of flavor, red onions and garlic – all bring their best to this wonderful concoction.

I feel that the way you slice your tomatoes matters here. Slice them in half, then into thin-ish slices.

Crushing garlic is recommended, but a fine mince will do too. I urge you to use fresh garlic, and not the pre-minced jarred garlic – it will leave a funky, sulfur taste when left uncooked.

Assemble your marinade/dressing by combining olive oil, red wine vinegar, fresh crushed garlic, salt and black pepper. Stir it all up. Super easy. By the way, you can use this dressing on any salad you with. It’s great!

Take a big bunch each of chives, basil and parsley. You can use as much or as little as you want. I go all out and use about 3/4 a cup of both. But, I mean, you don’t need to measure it. Chop it as fine or as coarse as you wish…..

And toss it into the salad.

It’s best if you make this a couple hours before serving. This makes enough for a big group of people at a cookout, or for servings for yourself all week. It’s really that good. You’ll love to see it every day!

Watch the narrated video if you’d like to get a better idea of how to make this salad.

Full, printable recipe is below. Thank you so much for coming to my blog, and thank you for reading this post.

Sincerely,

Shannon Vavich

Marinated Tomato Salad

Shannon Vavich
This versatile salad is gorgeous with grilled meats or fish, wrapped in pita bread, or even in a big bowl – all on its own. The tangy vinaigrette marinade ties all the fresh flavors of onion, garlic and parsley together in perfect, sparkly balance. This recipe makes a large quantity of salad that can be kept for up to a week in the fridge and used in many ways.
5 from 1 vote

Ingredients
  

Marinade/Dressing

  • 3/4 cups olive oil
  • 3/4 cups red wine vinegar
  • 10 cloves garlic crushed
  • 1 1/2 -2 teaspoons salt
  • 2 1/2 teaspoon black pepper

Salad

  • 10 ripe largish tomatoes halved and sliced
  • 5 small red onions, sliced equivalent to about three cups
  • 1/2 -3/4 cup chives finely chopped
  • 1/2 -3/4 cup parsley finely chopped
  • 1/2 -3/4 cup basil finely chopped

Instructions
 

Marinade/dressing

  • Add the olive oil, vinegar, garlic, salt and black pepper to a small bowl. Stir to combine. Set aside.

Salad

  • Toss the tomatoes and onions in a large bowl. Add the marinade/dressing. Toss to coat the tomatoes and onions.
  • Add the chopped fresh herbs and toss again to coat.
  • This can be kept in the fridge for up to a week. It's delicious!

Video

Tried this recipe?Let us know how it was!

About

Shannon Vavich has been working in the food industry since 1999 as a cake designer, pastry chef, recipe writer, caterer and cooking teacher. Originally a musician by education - she's also a classical vocalist. She is a military spouse of 26 years and the mother of seven wonderful children. Because of her husband's military career she has lived around the world and studied culinary arts in Morocco, England, Scotland, France, Switzerland, Greece, Italy, Spain, Germany, Japan, New Orleans, Pennsylvania Dutch Country, Boston and more. She currently lives in a small Medieval-era village in Baden-Württemberg, Germany with her husband and youngest five children. Shannon's two oldest children serve in the Marine Corps and the Air Force, respectively. She recently adopted a little rescue dog - a former street dog from Bursa, Turkey - and named her Nutmeg. Shannon and Nutmeg enjoy walks through the German countryside, creating seasonal dishes in her studio, and early bedtimes.