Fresh Marinated Tomato Salad

Description

Fresh Marinated Tomato Salad is a vibrant Mediterranean side dish that celebrates the natural sweetness of ripe tomatoes. Tossed with extra virgin olive oil, fresh herbs, garlic, and a splash of vinegar, the tomatoes absorb a delicious marinade that becomes even more flavorful as they rest. It’s a refreshing salad that’s perfect alongside grilled chicken, fish, or crusty bread and is naturally gluten-free, vegetarian, and full of heart-healthy ingredients.

Ingredients

• 5–6 ripe tomatoes, sliced or cut into wedges
• ¼ small red onion, thinly sliced
• 2 garlic cloves, minced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon fresh lemon juice
• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: ¼ cup crumbled feta cheese
• Optional: 2 tablespoons sliced Kalamata olives

Instructions

1. Place the tomatoes and sliced red onion in a large serving bowl.
2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and black pepper.
3. Pour the dressing over the tomatoes and gently toss until evenly coated.
4. Add the chopped basil and parsley, then mix carefully to avoid breaking the tomatoes.
5. Cover and refrigerate for at least 20–30 minutes so the flavors can develop.
6. Just before serving, top with feta cheese and Kalamata olives if desired.
7. Serve chilled or at room temperature.

Nutrition (Approximate Per Serving)

• Calories: 140
• Protein: 2g
• Carbohydrates: 8g
• Fat: 11g
• Fiber: 2g
• Sugar: 5g

Tips

• Use ripe, in-season tomatoes for the best flavor.
• Let the salad marinate for at least 30 minutes for a richer taste.
• Fresh basil and parsley provide the brightest flavor, but dried herbs can be used if needed.
• Add cucumber, avocado, or chickpeas to make the salad more filling.
• Store leftovers in the refrigerator for up to 2 days and stir gently before serving.

Frequently Asked Questions

1. Can I make this salad ahead of time?
Yes. It tastes even better after marinating for a few hours in the refrigerator.

2. Which tomatoes work best?
Roma, vine-ripened, cherry, grape, or heirloom tomatoes all work well.

3. Is this salad vegan?
Yes, if you omit the feta cheese.

4. Can I substitute the vinegar?
Yes. White wine vinegar, balsamic vinegar, or additional lemon juice are great alternatives.

5. What dishes pair well with this salad?
It pairs beautifully with grilled fish, chicken, lamb, steak, roasted vegetables, quinoa, or Mediterranean grain bowls.

6. Can I add more vegetables?
Absolutely. Cucumbers, bell peppers, and sliced avocado are excellent additions.