Nothing beats the flavor of fresh tomatoes at their peak—fresh from the garden, sun-ripened, and bursting with sweetness. One of the simplest, most satisfying ways to enjoy them is in this Marinated Tomato Salad, made with just a handful of pantry staples. Let the tomatoes soak up the bright, tangy marinade for at least an hour (or two, if you have time), and you’ll be rewarded with a dish that tastes like summer in every bite.

While homegrown tomatoes are always a treat, I used a colorful medley of small tomatoes from a Symphony pack at Costco—cherry and grape tomatoes in all sorts of vibrant hues and shapes. My husband even mistook them for grapes at first! To keep the pieces uniform and easy to eat, I halved the smaller ones and quartered the larger ones.

The marinade comes together quickly with thinly sliced red onion, minced garlic, olive oil, red wine vinegar, and a splash of lemon juice for brightness. You won’t taste the lemon directly, but it lifts the whole dish. If you’ve got fresh basil on hand, it makes a lovely addition, though the salad is delicious either way.

One important tip: don’t refrigerate your tomatoes. Let the salad marinate at room temperature—refrigeration can make tomatoes mealy and mute their flavor.

If you’re looking to bulk it up, this salad is wonderful tossed with fresh greens for a light lunch. It also works beautifully as a topping for grilled chicken or fish, making it as versatile as it is delicious.

Ingredients for Easy Marinated Tomato Salad

• CHERRY OR GRAPE TOMATOES
• RED ONION
• GARLIC
• SEA SALT
• EXTRA VIRGIN OLIVE OIL
• RED WINE VINEGAR
• LEMONS
• BLACK PEPPER
• FRESH BASIL, OPTIONAL

Instructions for Easy Marinated Tomato Salad

To bring this Marinated Tomato Salad to life, start by placing all your prepared ingredients—halved or quartered tomatoes, sliced red onion, minced garlic, olive oil, red wine vinegar, lemon juice, and a pinch of salt—into a large mixing bowl. If you’re adding fresh basil, gently stir it in as well. Give everything a generous toss, making sure the marinade evenly coats each juicy bite.

Cover the bowl and let the mixture sit at room temperature for at least 1 to 2 hours to allow the tomatoes to soak up all those bright, tangy flavors. This marinating time makes all the difference—refrigeration can dull the texture and taste, so keeping it on the counter is key.

When ready to serve, give it a final stir and spoon it into a serving dish. Enjoy the salad as-is, or try it as a topping for grilled chicken, fish, or even a slice of crusty bread. This recipe serves 4 to 6 and delivers all the easy, vibrant goodness of summer in one bowl.

Frequently Asked Questions

What kind of tomatoes work best for this salad?
Small varieties like cherry or grape tomatoes are ideal—they’re sweet, bite-sized, and hold their shape well. A colorful mix adds visual appeal, but any ripe, flavorful tomato will work. Heirloom tomatoes would be fabulous. I would just leave them in slices.

Can I make this salad ahead of time?
Yes! You can prep it a few hours in advance. If you need to store leftovers, refrigerate them in an airtight container and bring the salad back to room temperature before serving.

What if I don’t have red wine vinegar?
You can substitute with balsamic vinegar, white wine vinegar, or even a splash of lemon juice. Each will bring a slightly different flavor profile, but all work beautifully.

Is fresh basil necessary?
It’s optional but highly recommended. Fresh basil adds a lovely herbal note, though you can also try other fresh herbs like parsley, dill, or chives for a different twist.

Can I add other ingredients to bulk it up?
Absolutely! Try tossing in fresh mozzarella, avocado, cucumbers, or even chickpeas. It’s also delicious served over greens or spooned onto grilled chicken or fish.

How long will leftovers keep?
The marinated tomatoes are best enjoyed the day it’s made, but leftovers can be stored in the fridge for up to 2 days. Just know the tomatoes will soften as they sit.

FOR MORE RECIPES LIKE THIS, TRY:

• Marinated Zucchini
• Cucumber Salad
• Tomato and Blue Cheese Salad
• Cucumber and Tomato Salad

Easy Marinated Tomato Salad

Real Mom Kitchen

This Easy Marinated Tomato Salad is a vibrant, no-fuss way to showcase the beauty of summer tomatoes. Tossed with red onion, garlic, olive oil, vinegar, and lemon juice, the tomatoes soak up a bright, tangy marinade that deepens their flavor. Best of all, it comes together in minutes and tastes even better after resting, making it a perfect make-ahead side for warm-weather meals.

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Prep Time 10 minutes mins

Marinate Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Side Dish

Cuisine American

Servings 6 servings

Calories 189 kcal

Equipment

Knife Set

Bowl with Lid

Ingredients

  

1x2x3x

• ▢ 1 lb ripe cherry tomatoes quartered (or grape tomatoes, halved)
• ▢ ½ red onion sliced thin
• ▢ 2 cloves garlic smashed and minced
• ▢ sea salt to taste
• ▢ ½ cup olive oil
• ▢ 2 Tbsp red wine vinegar
• ▢ 2 lemons juiced
• ▢ freshly ground black pepper to taste
• ▢ optional fresh chopped basil

Instructions

 

• Add all of the above ingredients to a bowl and toss together.
• Allow to marinate on the counter for at least 1-2 hours. Enjoy salad at room temperature. Serves 4-6.

Nutrition

Serving: 1 serving | Calories: 189kcal | Carbohydrates: 8g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 10mg | Potassium: 234mg | Fiber: 2g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 37mg | Calcium: 22mg | Iron: 1mg

Keyword salad, summer, tomatoes

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Recipe adapted from Peas and Crayons.