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Kalyn's Kitchen

Marinated Tomato Salad with Parsley and Marjoram Dressing (and Ten More Tomato Salad Recipes)

This Marinated Tomato Salad with Parsley and Marjoram Dressing is one of the best reasons I’ve found to grow Marjoram! Use Tomato Recipes to find more tasty salads like this one!

Click here to PIN Marinated Tomato Salad with Parsley and Marjoram Dressing!

Marinated Tomato Salad with Parsley and Marjoram Dressing from KalynsKitchen.com.

When my sister Sandee heard I was growing marjoram in my new herb beds, she gave me this recipe for Marinated Tomato Salad with Parsley and Marjoram Dressing that came from a compilation of recipes by her neighbors appropriately called Our Neighborhood Cookbook. That was in June, before Utah had the hottest summer in years and my heirloom tomatoes got stubborn and refused to ripen.

Last weekend I had yellow heirloom tomatoes at last, so I made the salad and after one taste I understood why my sister is in love with this recipe. If you have fresh garden tomatoes, make this right away!  And summer doesn’t last forever, so check after the recipe for ten more good ideas for summer tomato salads to enjoy before it’s too late!

Marinated Tomato Salad with Parsley and Marjoram Dressing from KalynsKitchen.com.Sandee recommended a mixture of different colored tomatoes, but you could definitely make it with all red tomatoes if that’s what you have. Finely chopped fresh parsley and marjoram are important to the flavor here, although I’m thinking you could maybe use oregano in place of marjoram, maybe using a bit less.The recipe didn’t specify doing it, but I put the dressing ingredients in the chopper bowl of my immersion blender and buzzed them together, which gave a lovely green look to the dressing. Pour dressing over the tomatoes and let them marinate a few hours at room temperature. That’s it!

Marinated Tomato Salad with Parsley and Marjoram Dressing from KalynsKitchen.com.

Make it a Meal:

Marinated Tomato Salad with Parsley and Marjoram Dressing would taste great with Chicken Souvlaki or The World’s Best Pork Chops for a tasty summer dinner.

More Summer Tomato Salads to Enjoy:

Heirloom Tomato Salad with Burrata Cheese ~ White on Rice Couple
Chopped Tomato and Cucumber Salad with Mint, Feta, Lemon, and Thyme ~ Kalyn’s Kitchen
Tomato, Beet, and Basil Salad with Balsamic Vinaigrette ~ The Perfect Pantry
Summer Tomato Salad with Goat Cheese, Basil Vinaigrette, and Fresh Herbs ~ Kalyn’s Kitchen
Tomatillo and Tomato Salad ~ A Communal Table
Middle Eastern Tomato Salad ~ Kalyn’s Kitchen
Tomato Salad with Basil Cream Dressing ~ Lottie and Doof
Tomatoes, Hearts of Palm, Olives, and Feta with Basil Vinaigrette ~ Kalyn’s Kitchen
Tomato, Basil, Avocado, Mozzarella Salad ~ Julia’s Album
Bacon, Lettuce, Tomato, and Avocado Salad ~ Kalyn’s Kitchen

Want More Summer Tomato Salads?

Check out Ten Favorite Summer Tomato Salads (plus Honorable Mentions) for more amazing salad ideas for summer tomatoes!

Marinated Tomato Salad with Parsley and Marjoram Dressing

This Marinated Tomato Salad with Parsley and Marjoram Dressing is one of the best reasons I’ve found to grow Marjoram!


  • 6 large garden tomatoes, preferably at least two colors of tomatoes
  • 2/3 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup sliced green onions
  • 1/4 cup finely minced fresh parsley (either curly or flat parsley will work here)
  • 1 T minced fresh marjoram leaves (original recipe called for 2 tsp.)
  • 1/2 tsp finely minced fresh garlic
  • 1 tsp. salt (I used ground sea salt)
  • 1/4 tsp. pepper (I used fresh ground black pepper)


  1. Wash and dry tomatoes if needed. Cut each tomato in half lengthwise and cut away stem part. Then cut tomato halves into slices, and cut each slice again to make bit-sized quarter slices. (The original recipe said slices, but I liked having the tomato pieces a bit smaller.)
  2. Layer tomatoes in a bowl with a tight fitting lid, alternating tomato colors if you have different colored tomatoes.
  3. In food processor, blender, or bowl attachment of immersion blender, add olive oil, vinegar, green onions, parsley, marjoram, garlic, salt, and pepper. Buzz several times until well blended.
  4. Pour dressing over tomatoes, cover, and let marinate for an hour or two at room temperature. (The original recipe called for tomatoes to be refrigerated for a much longer time, but Sandee and I agree they’re better when they haven’t been chilled.)
  5. You may want to spoon the dressing over the tomatoes a few times while they marinate if they aren’t all covered.


Recipe slightly adapted from Our Neighborhood Cookbook from Sandee’s neighborhood in South Jordan, Utah.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Marinated Tomato Salad with Parsley and Marjoram Dressing is perfect for any phase of the South Beach Diet and most other low-carb diet plans, but use portion control because tomatoes are relatively high in carbs for a vegetable (remember, tomatoes are really a fruit!)

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
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30 comments on “Marinated Tomato Salad with Parsley and Marjoram Dressing (and Ten More Tomato Salad Recipes)”

  1. Nikki, I did grow Boxwood Basil last year at my old house and liked it. I think it would be great to use in a salad like this, where the herbs are chopped.

  2. I have not ever used marjoram, but if I see any fresh when I go to the farmer's market this morning, I will pick some up. I was introduced to boxwood basil last night. It looks like thyme, but the leaves are all small and tiny so there's no need to chopping. Have you had any?

  3. Lydia, my tomatoes on the deck are puny too: I can only hope it's the too hot weather. Still not sure that experiment was a success.

  4. This summer, the tomatoes are late in coming. I'm going to revisit some of these recipes as soon as the tomatoes arrive! Thanks again for linking to one of my recipes.

  5. Jessica, thanks! You'll love this salad, got it from my sister who also loves tomatoes.

  6. Hi Kalyn!! I found your blog a few weeks ago and and IN LOVE with your recipes! I plant a lot of vegetables and herbs over here in Michigan and I plan to use many of your recipes!!!

  7. Oh my God this looks stunning!! I envy people who can grow herbs. I have been so unsuccessful apart from basil.

  8. Your recipe Marinated Tomato Salad with Parsley and Marjoram Dressing is great.I like it I’ll make it soon.

  9. How beautiful! And I hear you on stubborn tomatoes…. umm, think I can make this with GREEN tomatoes?! That’s all I have at the moment but I live in hope 🙂

  10. Kalyn, I’m still fasting. Looking at this makes me in dilemma, whether I should turn the computer off or just close my eyes hehehehe *kidding*

  11. Marion just recently got a big, plump yellow heirloom tomato at one of the local farmers markets here in Chicago. It. Was. Amazing.

    This dressing sounds like a great use for them too! I think I might leave out the salt until the end, though. It can have a tendency to leech the juices out of tomatoes—although the oil might help guard against that.

  12. I think fresh mozarella is a brilliant idea!

  13. I bet that would be delicious with some fresh mozzeralla!

  14. I love fall but I do NOT want to say goodbye to these luscious tomatoes. What a gorgeous salad.

  15. Chicajo, those are yellow tomatoes, but I think mangoes would taste good in this too.

  16. This is a delicious looking salad! What color! I must try this…mangoes here are great and I’m supposed to get a load of organic tomatoes tomorrow…all that’s missing is the marjoram! You are lucky for your herb garden 🙂

  17. I love tomatoes but I don’t know that I can do that on tomatoes. Thanks for sharing.

  18. Tomatoes don’t taste so good when they’re chilled. That’s why we never refrigerate our homegrown toms.

  19. I love tomato salads, and this looks beautiful. Marjoram goes so nicely with them….I’ll have to hit up the farmers market this weekend and hope for lovely tomatoes!

  20. Maria, I just wish I had a lot more!

    Bee, tarragon! That’s a brilliant idea.

  21. gorgeous dressing. it must have been really fragrant. i’m gonna try it with tarragon.

  22. Look at your tomatoes! They are gorgeous!

  23. Ilva, that’s funny. I used to do that when I had my student blog.

    I think this was the first time I’ve ever used marjoram, so glad peole like it!

    Burcu, I will be sure to tell Rand who makes the banners. He wasn’t sure he liked this one, but I love it!

  24. Hi Kalyn, everytime I come here I admire your new tomato banner more.

  25. I love tomato salads – so refreshing 🙂 Thanks for the recipe.

  26. I know the perfect beverage for this yummy dish…Limoncello Its perfect for salads, and pasta too! Im glad i was able to find your blog! lots of great recipes 🙂

  27. I love majoram but you rarely see recipes that call for it. Thanks for sharing!

  28. This time I hope I get the right blogger id, yesterday I commented with my Paper Chef id, I have no brains anymore! I really like this idea of actually marinating the tomatoes, that must be perfect to do during the winter when we get rather boring tomatoes! Thanks Kalyn! I see a whole ocean of possibilities here when the annual ones are gone

  29. Lydia, I really like the fresh marjoram. I also think you might like a plant called Italian oregano. It’s a bit less strong than the Greek or Turkish oregano, which I agree, can be pretty overpowering in a dish.

  30. Lovely! I have oregano growing in my herb garden, but it is so potent that I seldom use it. I’ve been thinking about replacing it with marjoram next summer. I do try the oregano to use in the winter, but when it’s fresh, I find it overpowering.

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