Marinated tomato salad
This marinated tomato salad is everything you love about tomatoes: fresh, bright, and full of flavor, making it a delicious summer side dish.The recipe yileds to 4 side servings.
Servings: 4
Calories: 119kcal
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.
Notes
Nutritional values: The nutritional values are for one serving and are based on an online nutrition calculator. They are estimates only, and they should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
Nutrition
Calories: 119kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 299mg | Potassium: 281mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1048IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 0.5mg