Marinated Tomato Salad Recipe

All you need to make this Italian marinated tomato salad is summer fresh tomatoes, extra virgin olive oil, red wine vinegar, fresh basil and salt. This is one of the easiest fresh tomato recipes you can make for a perfect summer side dish.  

This easy tomato salad is the ideal summertime option for anyone who loves the taste of these bright red, juicy, and flavorful fruits. 

The simplicity of this marinated tomato salad makes it both easy to prepare and simple to pair with a wide variety of main dishes. This side dish adds a palate-cleansing zing with fattier meats and offers a rich, seasoned flavor with light fish or chicken meals.

While it takes a very short amount of time to make, this marinated tomato salad will leave a lasting impression on anyone who tastes it. Easy enough for a casual bbq party but attractive for sit-down dinner parties, you cannot go wrong with this choice.

Any time you have access to fresh garden tomatoes is the perfect time to combine them with the best tasting olive oil, some fresh basil, wine vinegar, and salt. That’s it. There is no need for black pepper or balsamic vinegar for this authentic Italian salad with tomatoes.

Everyone at the picnic, a lunch made up, or around the dinner table will reach for this tasty side again and again.

Best tomatoes for eating

When making this simple dish, people often wonder what type of fresh tomatoes to use. The variety of tomatoes does not matter as long as you use vine-ripened, garden-fresh tomatoes.

Store-bought tomatoes do not ripen on the vine. As a result, they lack flavor. Since this recipe focuses entirely on the quality of the few simple ingredients, you want the best tasting, juicy tomatoes.

Step outside your back door and harvest ripe tomatoes from your vegetable garden. If you do not grow them, head to a local farmers market or shop at a store that buys from local sources.

Here are just a few varieties that you can try:

Beefsteak Tomatoes: These large, juicy ones are best to cut into bite-sized chunks for this recipe. Since they do have a lot of juice and seeds, you may need to adjust the seasoning. Be sure to serve with a slice of crusty bread or focaccia to soak up the delicious tomato juices.

Plum or Roma Tomatoes: Cut these smaller tomatoes in quarters. They are frequently used for cooking but can shine in a salad as well.

Grape or Cherry Tomatoes: These flavorful, bite-sized options make for a delicious and colorful salad when you cut them in half. Some are juicier than others, so that a mix might work well for this salad.

Heirloom Tomatoes: If you want a more colorful and eye-catching side dish, consider this variety of tomatoes. You will have a great mix of flavors and colors that range from bright red to burgundy to golden yellow. Slice into thick slices and arrange on serving dish. 

Preparing the tomato salad recipe

Cutting up the tomatoes and mixing all the ingredients takes a very short amount of time. As long as you have everything on hand, you can serve this salad with any meal in less than ten minutes.

1. Wash and trim the stem ends of 2-3 tomatoes.
2. Place on a cutting board and cut them into wedges, slices, or chunks, depending on the variety of tomatoes. Cut cherry or grape tomatoes in half.
3. Transfer chopped tomatoes to a large bowl.
4. Drizzle 2-4 tablespoons of extra virgin olive oil, 1 teaspoon of red wine vinegar and kosher salt to taste.
5. Toss around all the tomatoes for full coverage.
6. Add freshly torn basil leaves (3-4 sprigs) and transfer them to a large shallow dish.
7. Set aside for 5 minutes for the flavors to blend and then serve with crusty Italian bread.

Tips

• The best time of the year to make this salad is during the peak of summer when local tomatoes are in season and available. These tomatoes usually ripen on the vine and not with chemicals.
• Use a good quality olive oil. You will taste the difference it makes. 
• Do not remove the juices which are extracted from the tomato as there is so much flavor. Taste your salad and adjust seasonings. 
• Since this is a marinated salad, giving the tomatoes time to soak in the red wine vinegar and basil results in a more flavorful dish.
• Serve this salad at room temperature; there is no need to refrigerate it. Although many people store tomatoes in the refrigerator, they have a more flavorful expression when left out. Of course, you can keep leftovers of this salad in the fridge until the next day.

Serving suggestions

This simple and refreshing recipe works well with any main dish. Some great examples are veal scallopini, grilled chicken, lemon garlic shrimp, or this delicious recipe for pan-seared rack of lamb. 

Optional additions and variations

Although this simple tomato salad is bursting with flavor and is genuinely appetizing on its own as a side dish, you can easily add other ingredients. Sliced red onion, crushed garlic, olives, or even capers are great additions. Consider the addition of dried oregano as another possibility but in small amounts, as it can easily overpower the fruitiness of the tomato.  

Use white wine vinegar to replace the red. If neither of these options is available to you, use lemon juice.

To transform this side dish into a main meal, consider adding a source of protein like diced chicken or a can of tuna or beans. Crumbled feta cheese is another excellent option. 

When it comes to cooking and preparing dishes like this one, recipes are great to follow, but creativity also has its place in the kitchen. If you intend to serve this as a great side dish at your next dinner or cookout, start with the basic recipe listed above and experiment, you cannot go wrong.

Recipes to use up tomatoes

Whether you have an abundance of garden tomatoes or recently visited your farmers market and could not resist buying fresh local tomatoes, here are some delicious tomato recipes for you to make throughout the summer.

If you enjoy summer salads that include tomatoes, be sure to try this Italian cucumber salad or this Insalata Caprese. On the other hand, if you are looking for the best tomato appetizer, this tomato bruschetta recipe is for you! 

Recipe inspiration

Growing up Italian meant having an urban garden in the backyard with fresh summer produce and herbs.

My mom would patiently start her tomato plants indoors. She would always place her seedlings next to the window with the most significant amount of sunlight. This was my cue that summer was within reach, even though there would sometimes still be snow on the ground.

During the peak of tomato season, she would often make this insalata di pomodori, which is Italian for a tomato salad with her homegrown ripe tomatoes and fresh basil. I am always amazed at how flavorful this salad becomes, especially after it sits in its juices for 5-10 minutes.

Despite how plain it looks, once you taste it, you will make it throughout summer. You will want to serve it with my mom’s recipe for potato focaccia to mop up those delicious tomato juices.  

This recipe will quickly become one of your favorite ways to savor fresh garden tomatoes up until late summer. 

Enjoy!

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★★★★★ If you have made this recipe for fresh tomato salad, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

Marinated Tomato Salad Recipe

All you need to make this Italian marinated tomato salad is summer fresh tomatoes, extra virgin olive oil, red wine vinegar, basil and salt.

4.50 from 2 votes

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Course: Salads

Cuisine: Italian

Prep Time: 5 minutes minutes

Marinating time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 servings

Calories: 74kcal

Author: Maria Vannelli RD

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Ingredients

• 2-3 tomatoes ripe, about 1.5 pounds, cut into chunks
• 2-4 tablespoons olive oil extra virgin
• 1 teaspoon red wine vinegar
• 3-4 sprigs basil fresh
• Kosher salt to taste

Instructions

• Wash the tomatoes.
• Trim the stem ends and cut them into chunks.
• Transfer chopped tomatoes to a large bowl.
• Add olive oil, red wine vinegar and salt to taste.
• Toss gently together.
• Add freshly torn basil leaves and transfer to a serving platter.
• Set aside for 5 minutes for the flavors to blend and then serve with Italian crusty bread.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

• The best time of the year to make this salad is during the peak of summer when local tomatoes are in season and available. These tomatoes usually ripen on the vine and not with chemicals.
• Use a good quality olive oil. You will taste the difference it makes. 
• Do not remove the juices which are extracted from the tomato as there is so much flavor. Taste your salad and adjust seasonings. 
• Since this is a marinated salad, giving the tomatoes time to soak in the red wine vinegar and basil results in a more flavorful dish.
• Serve this salad at room temperature, there is no need to refrigerate it. Although many people store tomatoes in the refrigerator, they actually have a more flavorful expression when left out. Of course, you can keep leftovers of this salad in the fridge until the next day.

Variations: There are endless possibilities with this tomato salad. Feel free to include thinly sliced sweet red onions or crushed garlic; different proportions and types of herbs; different varieties of tomatoes; or even the addition of olives and capers. Have fun and experiment!

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving: 1serving | Calories: 74kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 585mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg

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