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Make the most of juicy summer tomatoes with this easy Marinated Tomato Salad. Whether they're homegrown or straight from the farmers market, ripe tomatoes taste even better tossed in a garlicky red wine vinaigrette with fresh basil. It's summer simplicity at its best.
I love serving this marinated tomato salad alongside my easy vegan fettuccine alfredo for an simple, yet satisfying plant-based dinner.
There's not that can beat the flavor of sun-ripened tomatoes in summer, but this Marinated Tomato Salad recipe manages to do just that. The simple additions of vinegar, good olive oil, garlic, and fresh herbs make the tomato's already delicious flavor really pop. This is my favorite kind of summer recipe: it's simple to put together and highlights one of the best ingredients of the season!
What Makes This Recipe the Perfect Summer Salad
- Great for making ahead: The flavor of this marinated tomato salad gets better and better with time, so it's perfect for making ahead and bringing with you to potlucks, backyard parties, and picnics.
- As simple as it gets: If you have a summer garden and a well-stocked pantry, you might just have everything you need to make this salad already. Here, simple ingredients let the fresh tomatoes shine.
- Versatile: You can serve marinated tomato salad as a side dish, as an appetizer with crostini, layered with Vegan Mozzarella for a caprese-style salad, or just eat it straight out of the bowl!
Ingredients for Marinated Tomato Salad
- Ripe tomatoes: They're the star, so make sure they're the very best quality. You can use any variety or size, whether it's heirloom, cherry, grape, beefsteak, or a combination.
- Salt: Salt draws out the juices of the tomatoes. You can also finish the salad by sprinkling on some flaky sea salt for crunch.
- Olive oil: This is the kind of recipe where you'll be able to appreciate a good, aromatic olive oil. While technically any olive oil will work here, if you have a fancier bottle, like Kosterina Olive Oil, now is the time to pull it out to really appreciate those flavors.
- Red wine vinegar: Balsamic or white wine vinegar also work.
- Garlic: The acid in the vinegar will tame the raw garlic flavor, so it will be pungent, but not very sharp.
- Sugar: Just a pinch to balance acidity. I recommend tasting the salad and seeing if it needs it.
- Freshly ground black pepper: I like to use a lot; enough that it adds a little warmth to the salad!
- Fresh basil: Basil is the classic pairing with tomatoes, but other fresh herbs are fantastic too. Try parsley, oregano, or dill.
- Shallot: Or red onion, if you prefer. This is an optional addition, but it adds a little bite and complexity I love.
How to Make Marinated Tomato Salad
- Prep the tomatoes: Toss the chopped tomatoes with the salt. Let the tomatoes rest for 5 to 10 minutes to draw out their juices.
- Dress the salad: Add the remaining ingredients to the tomatoes. Toss gently to combine.
- Marinate: Let the salad rest again for 15 to 20 minutes at room temperature or refrigerate for up to 2 hours. Toss occasionally to redistribute the dressing.
- Serve: The salad is best served at room temperature for the best flavor. If chilled, let it come to room temperature first, then toss and serve.
Tips and Variations
- Don't store your tomatoes in the fridge: Before making this recipe, keep the tomatoes at room temperature. Storing tomatoes in the refrigerator can make them mealy and lose flavor.
- Make it oil-free: You can skip the olive oil for an oil-free version of this salad. The vinegar and juices from the tomato still make for a delicious dressing! If you want some creaminess try drizzling a bit of tahini over the finished dish just before serving.
- Add more ingredients: Make this marinated tomato salad a light meal by adding white beans. Add some crunch with crisp cucumber, or a peppery bite by tossing it with arugula. You can add sliced or diced avocado for creaminess, or try olives or capers for some brininess. And serve it with crusty bread or garlic bread for soaking up those tomato juices.
Serving Suggestions
There are endless ways to serve this marinated tomato salad. Here are some of my favorite options:
- Side dish: Serve it with Quick & Easy BBQ Tofu, Vegan Beet Burgers, or Vegan Pepperoni Pizza.
- Pasta salad: Toss it with cooked pasta or orzo for an easy pasta salad.
- Appetizer: Spoon it onto toasted baguette slices, for a rustic style bruschetta.
- Topping: Add it to this Vegan Mozzarella Grilled Cheese, veggie burgers, or on a grain bowl.
How to Store
Transfer leftover marinated tomato salad to an airtight container and refrigerate for 3 to 4 days. I like to let it come to room temperature before serving and tossing.
If you try this Marinated Tomato Salad recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
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Marinated Tomato Salad
This Marinated Tomato Salad is juicy, herby, tangy, and totally addictive. Fresh tomatoes soak up a garlicky vinaigrette that's bright and flavorful, making every bite burst with summer goodness. It's quick to throw together but somehow tastes like something you'd get at a fancy Italian café. Let it sit for 15 minutes or a few hours, it just gets better over time. Perfect as a BBQ side, piled onto toast, spooned over pasta, or served as a light, refreshing salad.
Servings:
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Ingredients
- 4 cups ripe tomatoes, (any mix of heirloom, cherry, grape, or beefsteak - about 1½ lbs)
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced or pressed
- ¼ teaspoon sugar, (optional - helps balance acidity)
- Freshly ground black pepper, to taste (I like lots!)
- 1 small handful fresh basil, roughly chopped or torn (or use parsley, oregano, or dill)
- 1 shallot, thinly sliced (or ¼ small red onion, optional)
Instructions
- Prep the tomatoes: Chop the tomatoes and place them in a large bowl. Sprinkle with salt, gently toss, and let rest for 5-10 minutes. This draws out their juices and helps build a naturally rich marinade.
- Make the dressing: Add the olive oil, red wine vinegar, garlic, sugar (if using), and black pepper directly to the bowl with the tomatoes. Add the fresh herbs and shallot (if using), and toss gently to combine.
- Let marinate: You can enjoy it right away, or let the salad sit for 15-20 minutes at room temperature, or refrigerate for up to 2 hours to intensify the flavors.
- Serve and enjoy: Serve as-is, or spoon over toast, pasta, grain bowls, or alongside grilled dishes.
Notes
Oil-free: Simply skip the olive oil.
Add-ins: Try kalamata olives, capers, white beans, avocado, arugula, or cucumber.
No red wine vinegar? Use balsamic or white wine vinegar instead.
Nutrition
Serving: 1 serving (recipe make 4 servings) | Calories: 96kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 299mg | Potassium: 380mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1268IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 1mg
Beata says
Me again haha. Made this salad again, this time to take to a dinner we were invited to. Our hosts are long time vegans so I suppose not many vegan food creations would make them swoon... But this salad was gone in no time, with more rave reviews from 5 other people, vegans and omnivores alike!
I just ❤️ this salad - thank you again, Sam!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Beata 🙂 Haha, love it. So thrilled you and all your friends enjoy the salad so much!!
Beata says
Had a Labor Day BBQ with neighbors, who are the "must have meat at every meal" and "don't like tofu" type. We are omnivores ourselves, but have been enjoying countless vegan favorites from Sam for years now. To counter all the grilled meat, I made the smashed cucumber salad from Sam, and decided to make this salad too, as we just ❤️ tomatoes!
I love to cook and love tomatoes, but have not come across a "marinated tomato salad" until now. Wow, such simplicity with such a heavenly result! I used a pound of cherry tomatoes, halved; used a bit less olive oil (did use a fancy kind, which really shined in this recipe), skipped the sugar (did not need it, in my opinion) and added the rest as written.
Here we are, a day after the BBQ, and I am wondering why I did not make more of this salad, because it (and the smashed cucumber salad, BTW) simply disappeared at the picnic table, with rave reviews from the neighbors (and us!!!).
What a find - thank you, Sam!!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Awww that's so wonderful Beata! So thrilled you loved the salad so much!! And the cucumber one too 🙂 Thank you for your review!
Maria Barr says
This tomato salad is delicious. I end up eating the whole thing. I shared it with my best friend and she loves it too. We're both addicted.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you and your friend are loving it Maria, that makes me so glad 🥰 thanks for leaving a review!
Kimberly says
I needed a recipe for a bunch of extra tomatoes I had and this was perfect! I made it as described and it was delicious day of and next day as well. I also loved how the recipe offers so many suggestions to tweak and change it up so it always fresh and new!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy, thank you for being the first to leave a glowing review Kimberly!