Marinated Tomato Salad with Herb Dressing
Marinated Tomato Salad with Herb Dressing is one of the best reasons I’ve found to grow Marjoram and this tasty salad idea 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, 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!
How to Make Marinated Tomato Salad with Herb Dressing:
(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 the fresh herbs you have on hand and still get a good result. And if you do have Marjoram, this is a great way to use it!
- 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!
Make it a Meal:
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 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!
- 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. Recipe slightly adapted from Our Neighborhood Cookbook from Sandee’s neighborhood in South Jordan, Utah.
Amount Per Serving: Calories: 378Total Fat: 37gSaturated 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.