Marinated Tomato Salad with Herb Dressing
Marinated Tomato Salad with Herb Dressing is one of the best reasons to grow Marjoram and this tasty salad came from my sister Sandee!
When my sister Sandee heard I was growing marjoram in my new herb beds, she gave me this recipe for Marinated Tomato Salad with Herb Dressing that came from a compilation of recipes by her neighbors appropriately called Our Neighborhood Cookbook, and Sandee recommending I use Marjoram as one of the herbs. I’d never heard of marinating tomatoes, so a marinated tomato salad was a completely new idea for me. But Sandee raved about the salad.
That was in June, before Utah had the hottest summer in years and my heirloom tomatoes got stubborn and refused to ripen. But 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!
What ingredients do you need for this recipe?
- garden tomatoes (see notes)
- olive oil
- white wine vinegar
- green onions
- finely minced fresh parsley
- minced fresh marjoram leaves
- Minced Garlic (affiliate link), or minced fresh garlic if you have it
- sea salt
- fresh ground black pepper
What if you don’t have fresh Marjoram?
This recipe is a good reason to plant some fresh marjoram if you have a herb garden! But if you don’t have fresh marjoram and don’t want to buy it just substitute oregano, basil, or another herb that goes well with tomatoes in this recipe.
What kind of parsley should you use?
I know some cooks have a strong preference for flat Italian parsley, but truthfully I love both curly and flat parsley equally, so use the kind you prefer in this salad. And check out Cooking with Fresh Parsley if you’re a parsley fan or have it growing in your herb garden!
How to make this tomato salad:
(Scroll down for complete recipe with nutritional information.)
- 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 you could certainly use oregano instead of marjoram if that what you have. Use the fresh herbs you have on hand, but if you do have Marjoram, this is a great way to use it!
- The recipe didn’t specify 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!
Make it a Meal:
More Summer Tomato Salads to Enjoy:
Heirloom Tomato Salad with Burrata Cheese ~ White on Rice Couple
Tomato Cucumber Salad with Mint and Feta ~ Kalyn’s Kitchen
Tomato, Beet, and Basil Salad with Balsamic Vinaigrette ~ The Perfect Pantry
Summer Tomato Salad with Goat Cheese ~ 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
Tomato Salad with Hearts of Palm, Olives, and Feta ~ 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 Favorite Summer Tomato Salads for more amazing salad ideas for summer tomatoes!
- 6 large garden tomatoes (see notes)
- 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 (see notes)
- 1/2 tsp finely minced fresh garlic
- 1 tsp. sea salt
- 1/4 tsp. fresh ground black pepper
- 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 bite-sized quarter slices. (The original recipe said slices, but I liked having the tomato pieces a bit smaller.)
- Layer tomatoes in a bowl with a tight fitting lid, alternating tomato colors if you have different colored tomatoes.
- 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.
- 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.)
- You may want to spoon the dressing over the tomatoes a few times while they marinate if they aren’t all covered.
Use two colors of tomatoes if you have that option. The combination of parsley and marjoram was delicious, but use any fresh herbs you have on hand for this tasty salad.
When you eat the tomatoes you're not eating all the marinating liquid, so nutritional information reflects that.
Recipe slightly adapted from Our Neighborhood Cookbook from Sandee’s neighborhood in South Jordan, Utah.
Amount Per Serving: Calories: 378Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 0mgSodium: 600mgCarbohydrates: 12gFiber: 4gSugar: 7gProtein: 3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This salad is a good recipe for any low-glycemic or low-carb diet, including any phase of the original South Beach Diet. Tomatoes do have some carbs, but they also have fiber so if you check the nutritional information you may be pleasantly surprised!
Find More Recipes Like This One:
Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2008. It was last updated with more information in 2021.