Marinated Tomatoes

This is a fresh, no-cook tomato salad with olive oil, vinegar, garlic, and fresh herbs. The original recipe takes about 10 minutes to prepare, then the tomatoes are chilled to absorb the flavors.

Ingredients

• 1½ lbs (680 g) ripe tomatoes
• 6 tbsp extra-virgin olive oil
• 2 tbsp red grape vinegar or red wine vinegar
• ⅓ cup finely chopped red onion
• 1 large garlic clove, minced
• 2 tsp fresh basil, chopped
• 2 tsp fresh parsley, finely chopped
• 1 tsp fresh dill, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Prepare the tomatoes: Rinse and pat the tomatoes dry. Slice them about ⅓-inch thick. Arrange the slices in a large shallow dish.
2. Make the marinade: In a bowl, whisk together olive oil, vinegar, red onion, garlic, basil, parsley, dill, salt, and black pepper.
3. Marinate: Pour the herb marinade evenly over the tomatoes.
4. Chill: Cover and refrigerate for at least 2 hours, turning the tomatoes once halfway through.
5. Serve: Bring the tomatoes to room temperature before serving. Enjoy as a salad, side dish, or topping for bread, sandwiches, pasta, or grilled meats.

💡 Tips

• Beefsteak, Roma, cherry, grape, or heirloom tomatoes all work well.
• Fresh herbs give the best flavor; if using dried herbs, use about one-third as much.
• For deeper flavor, marinate for 8–12 hours.
• Store leftovers covered in the refrigerator for up to 3 days.