Juicy, ripe tomatoes are the heart of this marinated tomato salad, tossed in a simple yet vibrant herb dressing that bursts with flavor. This dish is everything I love about summer—fresh, light, and incredibly easy to make. Whether I’m hosting a barbecue or just looking for a quick and healthy side, this salad always delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 large ripe tomatoes (or 2 cups cherry tomatoes), sliced or halved
1/4 cup red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons red wine vinegar (or balsamic vinegar)
2 cloves garlic, minced
1 teaspoon dried oregano (or Italian seasoning)
2 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: pinch of red pepper flakes for heat
Directions
I start by placing the sliced tomatoes and thinly sliced red onions in a large mixing bowl.
In a separate small bowl, I whisk together the olive oil, red wine vinegar, minced garlic, oregano, fresh basil, salt, and pepper.
I pour the dressing over the tomatoes and onions and toss everything gently to coat.
Then I cover the bowl and let it marinate in the refrigerator for at least 30 minutes—sometimes up to 4 hours if I want deeper flavor.
When it’s time to serve, I enjoy it chilled or let it come to room temperature.
Servings and timing
This recipe serves 4 people and comes together quickly with just 10 minutes of prep time. I let it marinate for about 30 minutes before serving, which brings the total time to 40 minutes.
Each serving contains approximately 95 kcal, making it a light and healthy choice for any meal.
Variations
Caprese-style: I like to add fresh mozzarella balls (bocconcini) for a heartier salad with creamy texture.
Extra veggies: Sometimes I mix in cucumbers or roasted red peppers for more crunch and color.
Different herbs: I occasionally swap basil for fresh parsley or chives for a different flavor profile.
Citrus twist: A splash of lemon juice instead of vinegar adds brightness and a subtle tartness.
Greek-style: Adding crumbled feta and a few Kalamata olives turns this into a Greek-inspired salad.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. The tomatoes continue to marinate and get even more flavorful, though they can soften a bit over time. I don’t recommend reheating this salad—it’s best served cold or at room temperature.
FAQs
How far in advance can I make marinated tomato salad?
I usually make it up to 4 hours in advance for the best flavor, but it can sit overnight in the fridge if needed. Just be aware the tomatoes may become softer with time.
Can I use other types of tomatoes?
Yes, I often use cherry tomatoes, grape tomatoes, or heirloom varieties. As long as they’re ripe and juicy, they’ll work beautifully.
What can I serve with this salad?
This salad pairs well with grilled meats, fish, or a simple pasta dish. I also love scooping it up with crusty bread or adding it to a sandwich.
Can I make this salad without fresh basil?
Absolutely. I’ve used parsley, cilantro, or even green onions when I don’t have basil on hand. It changes the flavor slightly but still tastes fresh and vibrant.
Is this salad vegan and gluten-free?
Yes, this marinated tomato salad is naturally vegan and gluten-free, making it a great option for a variety of dietary needs.
Conclusion
This marinated tomato salad is one of my favorite ways to celebrate fresh tomatoes in season. It’s fast, flavorful, and flexible enough to go with just about anything. Whether I’m prepping for a summer cookout or looking for a quick side dish, this recipe never disappoints.
Recipe:
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The Best Marinated Tomato Salad
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A fresh and flavorful marinated tomato salad made with ripe tomatoes, red onions, and a zesty herb dressing. Perfect as a summer side dish or a light lunch.
Ingredients
4 large ripe tomatoes (or 2 cups cherry tomatoes), sliced or halved
1/4 cup red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons red wine vinegar (or balsamic vinegar)
2 cloves garlic, minced
1 teaspoon dried oregano (or Italian seasoning)
2 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: pinch of red pepper flakes for heat
Instructions
- Place the sliced tomatoes and thinly sliced red onions in a large mixing bowl.
- In a separate small bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, basil, salt, and pepper.
- Pour the dressing over the tomatoes and onions and toss gently to coat.
- Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
- Serve chilled or let it come to room temperature before serving.
Notes
Add fresh mozzarella balls (bocconcini) for a Caprese-style variation.
Mix in cucumbers or roasted red peppers for extra crunch and color.
Swap basil with parsley or chives for a different herb flavor.
Use lemon juice instead of vinegar for a citrusy twist.
Add crumbled feta and Kalamata olives for a Greek-inspired version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 95
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
