Description
A vibrant tomato marinade that combines fresh cherry or grape tomatoes with a zesty Italian-inspired dressing of garlic, extra virgin olive oil, red wine and balsamic vinegars, lemon juice, and fresh herbs. This versatile recipe makes a refreshing summer salad, a flavorful salad topper, or a delicious side dish with grilled meats or pasta.
Ingredients
Units
Scale
Marinade
- 1-2 cloves Garlic - grated or smashed and minced into a paste
- 5 tablespoons Extra Virgin Olive Oil (use a good quality!)
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Balsamic Vinegar
- 2 tablespoons Fresh Lemon Juice
- 1/2 teaspoon Italian Seasoning
- Kosher Salt + Ground Black Pepper - to taste
Tomato Mixture
- 1 pound Cherry or Grape Tomatoes - halved or quartered, depending upon size
- 2 large Shallots - finely chopped (about 1/3 cup)
- 1-2 tablespoons Finely Chopped Fresh Herbs - basil, flat-leaf parsley, or combination
Instructions
- Mix marinade: In a glass measure or small mixing bowl, combine the garlic, olive oil, red wine vinegar, balsamic vinegar, fresh lemon juice, and Italian seasoning. Season with ¼ teaspoon kosher salt and a generous pinch of freshly ground black pepper. Whisk thoroughly to combine and emulsify the marinade. Set aside.
- Combine veggies and herbs: Place the halved or quartered tomatoes, finely chopped shallots, and fresh herbs in a large, shallow mixing bowl.
- Add marinade: Pour the prepared marinade over the tomato mixture. Toss gently to coat all tomatoes evenly in the marinade. Arrange tomatoes so they are fully submerged in the liquid for optimal flavor absorption.
- Marinate (optional but recommended): Cover the bowl with plastic wrap and let sit at room temperature for at least 30 minutes, preferably 1 to 2 hours. Stir once or twice to redistribute flavors. For longer marination exceeding 2 hours, store the bowl in the refrigerator.
- Adjust to taste: Taste the marinated tomatoes and adjust seasoning as needed. Add a pinch of flaky salt and a squeeze of fresh lemon juice if flavors seem muted. For dull tomato flavor, add extra fresh herbs and another pinch of salt. If tomatoes taste too acidic, balance with more sweet balsamic vinegar or a small pinch of sugar, agave, or honey.
- Serve: Enjoy the marinated tomatoes as a light summer salad, a bright salad topper, or as a flavorful side dish alongside grilled meats or pasta.
Notes
- You can use any tomato variety you prefer; fresh heirloom tomatoes work wonderfully when in season.
- Variations: Add mozzarella pearls for a marinated caprese salad; include sliced English cucumber and onions for a fresh tomato salad; or add crispy bacon shards and serve over butter lettuce for a BLT-inspired twist.
- For extra flavor, try adding a splash of Bloody Mary mix or V8 juice to the marinade.
- Serving suggestions include spooning the tomatoes over focaccia or toasted baguette for an easy appetizer, making bruschetta, using as a salad topper, serving alongside fish, chicken, or steaks, or stirring into cold pasta salads.
- Storage: Keep in an airtight container in the refrigerator for up to 3-4 days. For best taste, bring to room temperature before serving.
Nutrition
- Serving Size: 1/6 of recipe (approx. 4 oz)
- Calories: 90
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1.5 g
- Protein: 1 g
- Cholesterol: 0 mg
