Marinated Tomato Salad recipe is best made with vine-ripened summer tomatoes, but if you can find good plum tomatoes, this recipe is still great during the winter months! Be sure to serve these tomatoes with big hunks of crusty bread to dip into the delicious marinade. This tomato dish is very nice served with Red Quinoa Salad with Lime Chipotle Vinaigrette and Roast Chicken with Thyme Butter.
Marinated Tomato Salad recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 3 tablespoons Italian parsley
- 2 tablespoons basil leaves, fresh, chiffonade*
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons spicy seasoned salt
- 1/2 teaspoon thyme, dried, rubbed between your palms
- 1/2 teaspoon black pepper, freshly-ground (or use black and red pepper)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar**
- 3 green onions, (green and white parts), chopped
- 6 whole tomatoes, cut into wedges***
In a large bowl, whisk together the parsley, basil leaves, powdered garlic, seasoned salt, thyme, pepper, olive oil, wine vinegar, and green onions. Add the tomatoes and toss to coat well.
Allow the tomato mixture to marinate at room temperature for approximately 2 hours, stirring a few times. Taste and adjust seasonings (if desired) prior to serving.
* Basil leaves can be layered on top of one another, rolled into a tight roll, and then sliced. This is called "chiffonade" the basil.
** Try one of the varieties of red wine vinegar that say Cabernet or Zinfandel, as they usually have a more complex flavor.
*** In the summer when you can purchase vine-ripened tomatoes, I like to choose a mixture of tomatoes from the garden or Farmer's Market (red, yellow, purple, heirloom, etc.) for this salad.