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!

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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!

Ingredients:

  • 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)

Directions:

  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.

Notes:

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

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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?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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