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Easy Marinated Tomato Salad

by Laura

The best way to enjoy tomatoes are when they are fresh from the garden. You can enjoy those fresh tomatoes in this simple marinated tomato salad. All you need is just a few ingredients and at least 1 hour or 2 for let those tomatoes soak up that marinade.

You can use any kind of small tomatoes such as cherry or grape. I didn’t plant tomatoes this week so I bought a symphony tomato from Costco. It include small tomatoes in various shapes, sizes, and colors. I loved the variety of color. At first when I was making this my husband saw me cutting up the tomatoes and thought I was making a salad with tomatoes and grapes.

Now, the smaller tomatoes I cut in half, the larger ones I cut in fourths. I wanted them to be all about the same size and the perfect bite-sized pieces.

Now you will need some red onion, garlic, olive oil, red wine vinegar, and lemon juice for this salad. You don’t taste the lemon in there, it just adds some nice brightness and freshness. If you happen to add some fresh basil, it is nice to add in there but isn’t necessary.

Now one of the tricks with fresh tomatoes is to not refrigerate them. So this salad sits on the counter to marinade. If you refrigerate tomatoes they can get mealy.

If you want to make with a heartier salad. You can just toss the whole thing with some greens. This salad and also be used as a topping for chicken or fresh too.

Easy Marinated Tomato Salad | realmomkitchen.com

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Easy Marinated Tomato Salad | realmomkitchen.com

Easy Marinated Tomato Salad


  • Author: Laura
Scale

Ingredients

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

Instructions

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

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Recipe adapted from Peas and Crayons.

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