Marinated Tomato Salad
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This marinated tomato salad makes a fresh, bright, and flavorful summer side dish. It’s fantastic with some olive focaccia or crusty panini rolls on the side!
Published in August 2019/Updated in June 2025
Ah tomatoes! What’s not to love about juicy tomatoes? They are versatile and addictively delicious, especially in this vibrant marinated tomato salad I’m re-sharing today. Just in time for summer!
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Well, this is a recipe that hardly requires a recipe, as all you have to do is slice the tomatoes and dress them in a stellar dressing made with extra-virgin olive oil, balsamic vinegar, fresh basil, parsley, and garlic.
So simple and so delicious, this salad is perfect for getting the most out of fresh, seasonal tomatoes and is a total hit in our household. Just make sure to use your best extra virgin olive oil and tasty tomatoes, and you’ll be in salad heaven!
Serve it with crispy Italian panini or warm, soft focaccia to make an epic summer salad perfect for a quick lunch and a side dish for BBQs or picnics, sure to please family and friends.
It’s also super versatile. Check out our favorite twists and add-ins below in the post. Enjoy!
List of the ingredients
- Tomatoes
- Basil
- Parsley
- Extra virgin olive oil
- Balsamic vinegar
- Garlic
- Salt & pepper
How to make Marinated tomato salad
(Note: this is simply a quick explanation; the full recipe is at the bottom of the page)
- Cut the tomatoes into 1/2-inch-thick slices.
- Arrange the tomato slices neatly over a serving dish.
- Add the dressing ingredients to a jar with a lid, and shake until emulsified.
- Scatter the dressing over the tomatoes, and let it marinate for about 30 minutes. Taste and adjust the flavor to your liking, and BOOM… It’s done!
recipe notes
Marinated tomato salad ingredients
Tomatoes: I’m stating the obvious, but use juicy and ripe tomatoes (plum, Roma, beefsteak, cherry, or on-the-vine varieties work fine). Cut them into thick slices, and if you notice they release too much water, remove it before you add the dressing.
Extra-virgin olive oil: Use good-quality olive oil here; it makes a significant difference.
Balsamic vinegar: I recommend using authentic balsamic vinegar rather than balsamic glaze, which is often high in sugar and can overshadow the tomatoes. You’ll want to enjoy the natural sweetness of the tomatoes here, rather than sugar or flavorings.
Herbs: I always use a combination of fresh basil and flat-leaf parsley, which are my go-to fresh herbs over the summer months. Use more herbs if you wish!
Garlic: Tomatoes and garlic are a marriage made in heaven. However, if garlic is not your thing, you can add a few thin slices of fresh white or red onion instead.
Seasoning: I always recommend adjusting the seasoning if needed, as seasoning preference can be subjective.
Variations & add-ins
In this marinated salad, the tomatoes are slightly garlicky and herby, pairing perfectly with fresh cheese, green leaves, olives, and more. Check out a few of our favorite add-ins:
- Cheese: Add mozzarella balls or top with a burrata or a torn buffalo mozzarella just before serving. It’s amazing! Crumbled goat cheese or feta is also super delicious here.
- Jarred add-ins: Reach for a jar of black or green olives, capers, tuna, or anchovies. Scatter one of these ingredients all over the salad for a Mediterranean twist.
- Add more veggies! Add baby spinach, baby kale, arugula (also known as rocket), and sautéed green beans to the serving plate before adding the tomato slices.
Storage tips
The marinated tomato salad keeps well in the fridge for a couple of days.
- Leftovers: The tomatoes can release their water, diluting the dressing and reducing the flavor. I recommend removing excess water and gently combining the tomatoes with more olive oil and salt if you need to revamp the flavor.
- Make it ahead: If you plan to serve it at a party, prepare the dressing in advance, but assemble the salad only a couple of hours before serving, as the tomatoes may look dull if made the day before.
Looking for more tomato recipes?
- Fresh tomato pizza
- Italian tomato & cucumber salad
- Cherry tomato pasta salad
- Cannellini bean salad with tomatoes and olives
- Mediterranean bean, tomato, and tuna salad
Let me know you love this fresh marinated tomato salad. Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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Marinated tomato salad
Ingredients
- 1 pound (450 grams) ripe tomatoes, cut into thick slices ( I used 5 on the vine tomatoes)
Marinade
- 3 tablespoon extra virgin olive oil
- 1 ½ tablespoon balsamic vinegar (not glaze)
- ¼ teaspoon grated garlic
- 1 tablespoon chopped basil leaves
- 1 tablespoon chopped parsley leaves
- ½ scant teaspoon fine salt
- freshly ground pepper, to serve
Instructions
- Prepare the tomatoes: Cut the tomatoes into 1/2-inch thick slices and arrange in a large dish. Remove the water released from the tomateos at the bottom of the plate or that will water down the dressing and reduce the flavor.
- Make the dressing: Combine extra virgin olive oil, balsamic vinegar, garlic, parsley, basil, and salt (I use a scant ½ teaspoon of salt) in a jar with a lid. Close the lid and shake vigorously to emulsify. Using a spoon, scatter the dressing evenly over the tomatoes, cover, and marinate for 30 minutes at room temperature or in the refrigerator.
- Serve: Bring the salad to room temperature before serving, taste and adjust the seasoning to your liking if needed. Garnish with more fresh herbs, freshly ground black pepper, and serve with crusty bread of focaccia.
Everyone loved this sauce! Total hit at my party! Can’t wait for it to be tomato season alto get even more taste! I’m definitely tagging this recipe.
Wonderful, that’s great to hear! Thanks for sharing your feedback, Stephanie. x