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

I have always loved food. I was born in Santa Cruz, California - the daughter of a commercial fisherman. Some of my earliest memories are on a fishing boat on the Pacific. I was raised on the Oregon Coast in a small town called Florence. I started working in fish markets and restaurants at the age of twelve and was always fascinated with the operations, the cooking, and the acquisition of fresh, local foods like forest mushrooms, wild blackberries, salmon and Dungeness crab. In 1996 I married my husband, a United States Marine. In 1999, inspired by my upbringing and out of an intense desire to work and create, I opened a little cake business out of my home kitchen in North Carolina. I ran that business for eleven years, all while welcoming babies into our family and moving every 1-4 years. Moving was a great opportunity for more food adventures. Now, 26 years later (because of my husband's military career), I have studied food and cooking all over the world. I began my career as a cooking teacher and recipe creator in 2009, have taught hundreds of students in in-person lessons and written hundreds of recipes. Now that my family lives in Germany, I’m devoting my time to cookbook writing, research, recipe development and video creation.