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Overhead view of marinated tomato salad in bowl with text overlay that reads marinated tomato salad so simple so good you'll make it on repeat
5 from 3 votes

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.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Sam Turnbull

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)
US Customary - Metric

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.
    Overhead view of salted tomatoes in glass bowl
  • 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.
    Hand pouring olive oil into bowl of ingredients for tomato salad
  • 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.
    Overhead view of marinated tomato salad in bowl

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

Find it online:

https://itdoesnttastelikechicken.com/marinated-tomato-salad-easy-summer-side-with-basil-garlic/

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