Recently, whilst on holiday, I enjoyed a Marinated Tomato Salad for the first time. The Italian café in the hotel in which I was staying served a version of this lovely salad and I have been enjoying it ever since.
Whilst I use tomatoes in a myriad of ways, I frequently serve fresh tomatoes in a very simple manner. A perfectly ripe tomato, fresh from the vine, requires little more than a few sea salt flakes and a drizzle of extra virgin olive oil. However, this technique of marinating the tomatoes is a revelation.
I use these ingredients for my Marinated Tomato Salad:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Tomatoes:
There are few things better in the culinary world than a ripe, juicy tomato picked straight from the vine. However, this luxury is not available to all of us; it is more likely that we will be selecting tomatoes from a store.
To obtain the maximum flavour in this Marinated Tomato Salad it is important to use full-flavoured tomatoes at their peak of ripeness. After all, the tomatoes are the star of the show. If a tomato is floury, not fully ripe or over-ripe to the point the flesh is soft they will not be enjoyable.
When selecting tomatoes, you should look for those that are free of blemishes and bruises. They should have an intense colour and a firm texture which yields just a little when gently pressed. If a tomato is dull or pale it will most likely be lacking flavour.
Ideally, tomatoes are best stored at room temperature and not in a refrigerator as it will dull their flavour.
Red Onion:
Red onions are suitable for both raw and cooked use. Their flavour is milder than brown onions and they are sweeter than white onions. One of the great attractions of the red onion is its colour; the beautiful red colour adds brightness and contrast to many dishes.
In addition, they have a number of antioxidants, along with sulphur compounds which have anti-inflammatory properties. They also contain vitamin C, iron, calcium and dietary fibre.
Baby Capers:
Capers are made from the flower buds of a shrub which is native to the Mediterranean. Although small in size the caper packs a powerful flavour punch. They are tangy and salty and provide a burst of flavour to a number of dishes.
However, because of their strong flavour, use them judiciously as they may overwhelm the flavours of a dish. Capers are available either brined or salted and in various sizes. I prefer the “baby” capers as they are suitable to use whole. The larger ones, which are the size of a pea, are generally best if chopped. If using salted capers they need to be well rinsed before use.
They are frequently used in Mediterranean and French cuisine, adding a salty, acidic note to many dishes. They are delicious with fish, in the classic Italian Pasta Puttanesca, in a cream sauce with chicken or in a bagel with smoked salmon and cream cheese.
I make the dressing for the Marinated Tomato Salad using:
Extra-Virgin Olive Oil:
To achieve the best flavour, and to obtain the maximum nutrients from olive oil, I prefer to use extra-virgin olive oil.
The oil has been naturally extracted by crushing the olive fruit. Crushing the olives releases the oil. This is an ancient method. Wikipedia advises that olive presses have been in use since the Greeks began pressing olives more than 5,000 years ago.
Some lower quality olive oils are made using chemicals or heat to extract the oil. For this reason, I prefer extra virgin olive oil.
Red Wine Vinegar:
Unsurprisingly, red wine vinegar begins its life as red wine which has been allowed to ferment. Fermentation times vary from very brief to lengthy. The length of fermentation determines the quality of the product. A brief fermentation produces vinegar which is acidic with a sharp flavour. Aging the vinegar takes away some of the acid producing a more subtle flavour.
Garlic:
Garlic is a plant in the Allium family. It is an edible bulb which is closely related to onions, shallots, spring onions/scallions, chives and leeks. It is a valued ingredient in the culinary world, lifting the flavour of many dishes. For instance, when making buttery garlic prawns the aroma of the garlic melting in the butter provides a glorious insight into the flavours to come.
Garlic contains a number of nutrients including Vitamin C, a number of B group vitamins, along with manganese and selenium. In addition, it is also a good source of phosphorous, calcium, potassium, iron and copper, manganese and selenium.
Garlic contains a sulphur compound, allicin. Cutting or crushing a clove of garlic will release allicin. It is this compound which gives garlic its pungent aroma and taste. Garlic is thought to boost immunity, improve cardiovascular health and have anti-inflammatory properties.
When buying garlic, choose bulbs which are firm and not beginning to sprout. To prevent garlic sprouting, store it at room temperature in an open container in a cool, dark place.
And I use these delicious fresh herbs in the Marinated Tomato Salad:
Parsley:
Parsley is possibly the most frequently used herb. It is a very versatile herb, at home in most savoury dishes. Although often used as a garnish, parsley has. in-fact, got much more to offer than that.
There are two types of parsley which are commonly used; the curly leaf and the flat leaf. The flat leaf variety is known as continental or Italian parsley.
As with other soft herbs, it is best to add parsley toward the end of cooking to preserve the flavour. A cooking tip; don’t discard the stems, they have more flavour than the leaves. Add the stems to stocks, stews or soups and save the leaves to add just before serving. My preference is for the flat leaf parsley variety; I feel that it has better flavour and a better texture.
Parsley is a nutritional powerhouse; it contains vitamins A, C and K, as well as the minerals iron and sulphur. Further, it is a good source of magnesium, potassium, folate, iron, and calcium. Adding this versatile herb to your cooking is a great way to increase the nutritional content of many meals.
Basil:
Basil, which is a member of the mint family, is a highly fragrant herb, used as a seasoning in many dishes. Certainly, basil is well known for its use in pesto, the ubiquitous mixture of basil, pine nuts, garlic, olive oil and parmesan cheese.
It is difficult to think of basil without identifying it with its role in Italian cuisine. However, there are many types of basil, and in-fact, basil is also used extensively in Asian cookery.
Basil has an impressive nutrient profile. It is rich in antioxidants, magnesium, vitamins A, C and K.
This is how I make the Marinated Tomato Salad:
To make this salad it’s as simple as slicing some tomatoes and marinating them in vinaigrette which is easily made. I cut them into thick slices; the larger surface area allows them to absorb maximum flavour.
Initially, I experimented with the marinade. Extra virgin olive oil was a given. Then I tried adding sherry vinegar, white wine vinegar and balsamic vinegar but I finally chose good quality red wine vinegar. I feel that it perfectly accentuates the natural flavours of the tomatoes and adds just the right amount of acidity to counter the mellow olive oil. Whilst my normal ratio of olive oil to vinegar for vinaigrette is 3:1, I discovered that the tomatoes could take a much higher amount of vinegar; it balanced their natural sweetness.
Inspired by the flavours of Italy I found a small amount of garlic and some shredded basil leaves to be great additions. To these, I add some finely sliced red onion, some chopped flat leaf parsley, a generous quantity of sea salt and some freshly ground black pepper. I combine the ingredients and stir them vigorously. Finally, I pour the vinaigrette over the sliced tomatoes, cover them with cling wrap and leave them to marinate for 2 to 3 hours on the counter. If marinating longer they need to be in the refrigerator. As the tomatoes sit in the vinaigrette, the juices of the tomatoes mix with the dressing, developing tremendous flavour. Furthermore, if you do refrigerate the tomatoes ensure that you bring them to room temperature before serving.
Tips for success when making the Marinated Tomato Salad:
- Choose the best-tasting tomatoes that you can find.
- Always store your tomatoes at room temperature.
- For the best-flavoured salad use extra virgin olive oil.
- If you do refrigerate the salad, ensure that it is at room temperature for serving. Refrigeration dulls the flavour of tomatoes.
More suggestions for using these ingredients:
For more suggestions for tomatoes, we recommend you try these recipes:
- Roasted Cherry Tomatoes
- Quinoa Tabouli – a gluten-free, fresh salad;
- Roasted Cherry Tomato Caprese Salad– a twist on the classic Caprese Salad;
- Roasted Cherry Tomato Pasta
More delicious salad recipes for you to try:
- Radish, Cucumber and Feta Salad
- Orange, Spinach and Pomegranate Salad
- Quinoa, Mandarin and Spinach Salad
- Broccoli, Bacon and Cashew Salad
- Chargrilled Asparagus with Feta and Mint
When it comes to serving:
It is best to serve my Marinated Tomato Salad at room temperature as refrigeration dulls the flavours. I like to add some fresh basil and parsley for serving.
Ideally, I prefer to eat the salad about 2 hours after marinating so the tomatoes retain some firmness. Marinating them for a longer time will result in softer tomatoes.
I serve the tomatoes as a side dish to accompany meats, poultry or fish. Further, they make a great topping for bruschetta, sometimes with the addition of bocconcini.
In addition, I like to enjoy them in a delicious sandwich by serving them on good crusty bread with some mayonnaise or I change the salad slightly and serve them Caprese-style by adding some sliced, fresh mozzarella.
This salad is as pretty as it is delicious. You can make it from large red tomatoes or a combination of large and cherry tomatoes. I have a feeling you will love this recipe as I do and this Marinated Tomato Salad will be a permanent fixture in your home.
Please let me know if you try making it.
Alex xx
Marinated Tomato Salad
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Ingredients
- 5 medium-sized vine-ripened tomatoes *
- ⅓ cup olive oil * extra virgin
- ¼ cup red wine vinegar
- 1 small red onion
- 1 clove garlic * finely crushed or grated
- 1 tablespoon flat leaf parsley finely chopped, plus additional for garnish
- 1 tablespoon basil leaves finely sliced, plus additional for garnish
- 2 teaspoon baby capers drained, optional
- sea salt and freshly ground black pepper to taste
- some additional chopped parsley and basil for serving optional
Instructions
- Cut the tomatoes into thick slices and arrange them in a large, shallow dish.
- Cut the onion in half and finely slice into half-moon shapes.
- Add the oil, vinegar, sliced onion, garlic, capers, parsley, basil, salt and pepper to a small bowl and mix well together.
- Pour the dressing over the tomatoes and gently turn them to coat in the dressing.Cover with cling wrap and marinate 2-3 hours on the kitchen bench. Gently turn the tomatoes in the dressing once or twice to ensure they are all well coated.If you refrigerate the tomatoes, be sure to bring them to room temperature before serving. *
- Transfer the tomatoes and their juices to a serving bowl. Add some freshly sliced parsley and basil to the top of the salad if desired.
- Serve with crusty bread for mopping up the juices.
Notes
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Haroon Ejaz
You are an artist in cooking. Amazing ! the salad looks a piece of art 🙂
Alexandra
Thank you for the lovely comments Haroon, I do appreciate them. 🙂
Kalyan Panja
Thanks for sharing about this easy and nice sounding tomato salad. Looks perfect for summer weekends with a glass of wine to give company.
Alexandra
Kalyan, this is ideal to enjoy the flavours of summer. 🙂
Gavin
This looks like it’s 100% hitting my dinner table. I can just imagine demolishing this with some grilled crusty bread and some grilled meat
Alexandra
That sounds like a great idea Gavin. Enjoy! 🙂
Bree
I have a small obsession with tomatoes so this just looks so pleasing! I cant wait to make this at home!
Alexandra
I look forward to hearing how you enjoy it Bree. 🙂
Tiffany
This looks so delicious! I am always looking for new salads to try. Thanks for sharing!
Alexandra
I do hope that you enjoy it Tiffany. 🙂
Stephanie Stebbins
OMG, I love tomatoes SO much and I’m definitely going to try this. It looks so delicious!
Alexandra
It is a delicious salad Stephanie, the flavours are heightened by the marinade. Enjoy! 🙂
Paula Stewart
Growing up on a mix of Italian and Syrian cuisine. I make this often and use homemade pita bread to sop up the juice.
Alexandra
That sounds like a great way to enjoy it Paula. 🙂
Krysten Quiles
Oh wow, this looks delish! I love tomatoes and am looking for new, healthy recipes. Thanks so much!
Alexandra
I look forward to hearing if you make the salad Krysten. 🙂
Joanna
I have never had marinated tomatoes before. They sound delicious. I do grow my own tomatoes so I can enjoy all the flavour that the store bought ones are lacking. I actually have a batch of tomatoes ready to be picked in the following days so I might give your recipe a try.
Alexandra
Joanna, there are few things in the world better than a homegrown tomato. Enjoy! And if you have any to spare I do hope that you try marinating some. It adds another flavour dimension. 🙂
Arun Dahiya
I am drolling to have it. I have tried tomato salad in numerous ways, but never marinated , would try it. Looks so delicious.
Alexandra
The flavours are really brightened by the marinade Arun. Please let me know if you try it. 🙂
annie@ciaochowbambina
Alexandra, this looks so good! A definite staple in our house these days! Nothing better than a summery salad!
Alexandra
Thank you so much Annie, this is a perfect summer salad. 🙂
Brandy
This is one of our favorite recipes to use our fresh grown tomatoes. And now that they’re just now starting to come in I will be using this recipe! Thanks for sharing
Alexandra
There are few things better than homegrown tomatoes Brandy. Enjoy! 🙂
David @ Spiced
I take it that you traveled to Italy for vacation? I can’t wait to hear more…Italy is one of my favorite places in the world! And Italian food is some of my favorite food as well. This marinated tomato salad sounds awesome, and I love how simple it is. Good quality ingredients. Simple recipes. Amazing flavor. That’s pretty much Italian food in a nutshell! It’s difficult to beat a good tomato when it’s at peak season. I can’t wait to try this salad!!
Alexandra
David, we’re on the same page regarding Italy. I love it so much. And you summed up the food perfectly. There’s nothing ostentatious, just good quality ingredients simply prepared. And yes, I’m with you regarding a good tomato; there are few things better. I do hope that you enjoy the salad. 🙂
Sondra Barker
I can just taste the lovely tomatoes from this post and I would love to make this dish as a light lunch! Thank you for the recipe! -Sondra Barker @cuisineandtravel.com
Alexandra
I’m so pleased that you like it Sondra; just be sure to have some crusty bread to enjoy the delicious juices. 😉
Alice
It really brightened up the flavour of the tomatoes – I am so pleased I came across this dish. My family enjoyed it very much.
Alexandra
Thank you Alice, I am so pleased that you enjoyed this lovely salad. Thank you for letting me know. 🙂
Brian
Made for a pot luck dinner last night – it went down a treat!
Alexandra
I’m delighted to hear that Brian, thanks for letting me know. 🙂
Fae Celine
I’ve never thought of marinating tomatoes. This is such an awesome recipe. Thanks for sharing
Alexandra
I am delighted that you like it Fae. 🙂