Fresh Herb Marinated Summer Tomatoes
This vibrant dish features ripe summer tomatoes marinated in a fresh herb vinaigrette, perfect as a side or light salad. The flavors meld together beautifully after chilling, offering a refreshing taste of summer.
Equipment
- Large bowl
- Knife
- Cutting board
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 2 pounds Ripe Tomatoes a mix of cherry, grape, and larger heirloom varieties recommended
- 1/4 cup Fresh Basil chopped
- 1/4 cup Fresh Parsley chopped
- 1 tablespoon Fresh Oregano (or Thyme) chopped
- 2 Garlic cloves, minced
Marinade
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Red Wine Vinegar or white balsamic
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Honey or Maple Syrup optional
- 1/2 teaspoon Salt or to taste
- 1/4 teaspoon Black Pepper freshly ground, or to taste
Instructions
Preparation
- Wash tomatoes and chop larger varieties into bite-sized pieces; leave cherry/grape tomatoes whole or halve them. Place all tomatoes in a large bowl.
- Finely chop fresh basil, parsley, oregano (or thyme), and mince garlic cloves. Add chopped herbs and garlic to the bowl with the tomatoes.
Marinade and Serving
- In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, and optional honey/maple syrup until emulsified. Season with salt and pepper.
- Pour the marinade over the tomatoes and herbs, then gently toss to ensure everything is evenly coated.
- Cover and refrigerate for at least 30 minutes, or up to 1-2 hours for best flavor, then stir gently before serving.
Notes
For an extra burst of flavor, consider adding a pinch of red pepper flakes to the marinade. This dish is excellent served chilled, making it a perfect make-ahead option for gatherings. If you prefer a milder garlic flavor, you can omit mincing and simply smash the cloves and add them whole to infuse the oil, removing them before serving.