Marinated Tomato Salad

This is the peak time for tomatoes here in South Carolina and let me tell you they are so good. There is just something about a perfectly ripe tomato. I love to add mine in veggie sandwiches, have a plain tomato sandwich, make tomato pie, roasted tomatoes and pesto, there are so many great tomato options. I love to eat them for lunch sliced with just smoked sea salt so I decided to jazz that up a bit with a zesty marinade I made with lots of fresh herbs. It was so light and full of flavor, I loved it. I made it for a Meatless Monday and served it with Tuscan Kale Salad and Squash Gratin (pictured below). It was such an awesome Summer meal. Enjoy!

M A R I N A T E D T O M A T O S A L A D

4-5 heriloom tomatoes- I like to vary the colors just because it looks pretty but all red is fine too

1 small shallot finely diced

1 clove minced garlic

3 tablespoons capers

2 tablespoons olive oil

3 tablespoons white wine or champagne vinegar

salt and pepper

fresh basil chopped

fresh parsley chopped

fresh chives chopped

In a bowl mix together the olive oil, vinegar, capers, diced shallot, minced garlic and let sit a few minutes. Then add in the parsley, basil, and chives. Stir together. You want a thick sauce but add more olive oil or vinegar if needed.

Slice the tomatoes and place on a platter. Season well with sea salt and pepper. Pour the herb mixture over top. Add more fresh herbs if desired.

I try and never refrigerate tomatoes, I think it makes them lose their flavor so this is best served when you make it. It can however sit out at room temperature a few hours, just don’t put in the fridge.

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