Italian Tomato Salad (Marinated Tomato Salad) Recipe
A fresh and vibrant Italian Tomato Salad featuring marinated beefsteak tomatoes infused with a zesty blend of olive oil, red wine vinegar, lemon juice, garlic, and fresh herbs. Perfect as a light appetizer or a refreshing side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Salad
- 3 Beefsteak tomatoes – sliced ⅓” thick
Marinade
- 4 Tablespoons olive oil
- 2 Tablespoons red wine vinegar
- ½ Tablespoon lemon juice
- 3 Tablespoons minced red onion
- 4 large leaves fresh basil – finely diced
- 1 Tablespoon diced fresh parsley
- 1 clove garlic – crushed
- ½ teaspoon fine sea salt
To Garnish
- Fresh ground pepper
Instructions
- Slice the tomatoes. Slice the beefsteak tomatoes into ⅓ inch thick slices and arrange them in a single layer on a platter with a rim to hold the juices.
- Prepare the marinade. In a bowl, whisk together olive oil, red wine vinegar, lemon juice, minced red onion, finely diced basil and parsley, crushed garlic, and fine sea salt until well combined.
- Marinate the tomatoes. Pour the marinade evenly over the arranged tomato slices, making sure each slice is well coated and the herbs and onion are evenly distributed on top.
- Chill and marinate. Cover the platter and place it in the refrigerator for at least one hour to allow the tomatoes to absorb the flavors of the marinade.
- Garnish and serve. Before serving, sprinkle fresh ground pepper over the marinated tomatoes to add a final touch of seasoning.
Notes
- For best flavor, let the salad marinate overnight in the fridge.
- You can add a splash of balsamic vinegar for a sweeter note if desired.
- Use the freshest ripe beefsteak tomatoes for optimal taste and texture.
- This salad pairs wonderfully with crusty bread or as a side to grilled meats.
