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5 from 2 votes

Marinated Tomato Salad

This Marinated Tomato Salad is refreshing and tangy, and the perfect side dish to serve this summer. The juicy tomatoes with fresh herbs make this recipe a favorite in my house.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: marinated tomato salad recipe
Servings: 4 servings
Calories: 145kcal
Author: Tania Sheff

Ingredients

  • 2 lbs. tomatoes
  • 1 garlic clove, minced
  • 2 tbsp. parsley, finely chopped
  • 1 tbsp. mint, finely chopped
  • 1 ½ tbsp. apple cider vinegar
  • 3 tbsp. olive oil
  • ½ tsp. salt or to taste
  • tsp. pepper or to taste
  • tsp. red pepper flakes (optional) or to taste

Instructions

  • Cut the tomatoes into bite-sized pieces or ¼ inch thick slices.
  • Arrange the tomatoes on a serving platter.
  • To make the marinade, whisk the garlic, parsley, mint, olive oil, apple cider vinegar, salt, pepper, and red pepper flakes together in a small bowl.
  • Pour the marinade over the tomatoes, spreading it evenly. Allow it to marinate for 1-2 hours.

Video

Notes

HOW TO STORE THIS

Store this Marinated Tomato Salad in a tightly lidded container in the refrigerator. It will keep for 1 day. Because the tomatoes will soften over time, they can't be stored for long once cut and marinated. But here's what you can do with the leftovers...

WHAT TO DO WITH LEFTOVER MARINATED TOMATO SALAD

The leftover salad makes a great pasta sauce! All you need to do is throw the leftover salad into a skillet and cook it for 15 minutes. Then add any pasta you like to it and serve. You can also add other seasonings and marinara sauce if you want to stretch it to feed your whole family.

Nutrition

Calories: 145kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Sodium: 255mg | Potassium: 591mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2514IU | Vitamin C: 41mg | Calcium: 37mg | Iron: 1mg