Description
A simple, no-cook dish featuring ripe tomatoes marinated in olive oil, vinegar, herbs, garlic, and onion. Perfect as a salad, side dish, or topping for summer meals.
Ingredients
- 1.5 pounds ripe tomatoes, sliced or cut into wedges
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red grape vinegar or red wine vinegar
- 1/3 cup red onion, finely chopped
- 1 large clove garlic, minced
- 2 teaspoons fresh basil, chopped
- 2 teaspoons fresh parsley, finely chopped
- 1 teaspoon fresh dill, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Rinse and pat dry the tomatoes, then slice them into 1/3-inch slices or cut cherry tomatoes in halves/quarters. Arrange in a shallow dish.
- Finely chop red onion, herbs, and mince garlic. Optional: soak onion in cold water for a milder flavor, then drain.
- In a bowl, whisk together olive oil, vinegar, onion, garlic, herbs, salt, and pepper.
- Pour the marinade evenly over the tomatoes and spread gently to coat.
- Cover and refrigerate for at least 2 hours, flipping tomatoes once during marination.
- Serve chilled or slightly cool.
Notes
- Use a mix of tomato varieties like heirloom, Roma, or cherry for visual and flavor variety.
- Swap red wine vinegar with balsamic or apple cider vinegar for different flavor profiles.
- Add sliced cucumber or arugula for added freshness before serving.
- Leftover marinade works great as a salad dressing or drizzle over grains and roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 110
- Sugar: 3g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
