Marilyn's Marinated Tomato Salad
Bright marinated tomato salad with basil and garlic. Tips for make ahead, vegan swaps, creamy dressing, and best tomatoes to use.
This has been our family's favorite salad for years. It is also one of the most requested dishes when I cook for friends. One friend added it to the menu of a small cafe she runs in Antioch.
Submitted by: Dave from Streamwood, Illinois
Yield: Serves 4-8
- Simple vinaigrette of oil, vinegar, mustard, garlic, herbs and sugar coats 2 to 4 cups sliced tomatoes for at least 30 minutes.
- Use ripe but firm tomatoes and a green onion for every 2 cups of tomato; try balsamic, oregano, or grated cheese as easy swaps.
- Make it creamy with a stick blender or mayo, keep it chilled, and use vegan sugar or vegan mayo for a plant based version.
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Preparation Instructions:
Place sliced tomatoes in a bowl. Top with chopped green onion.
In a small bowl, whisk remaining ingrediants together and pour over tomatoes and green onions. Toss tomatoes to ensure all are coated with marinade. Let stand for at least 30 minutes before serving. Toss once more just before serving.
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More About This Recipe
One of the beauties of this dish is its versatility. Garlic lovers like me can add a second clove to the marinade. Other variations include substituting Balsamic for Red Wine vinegar and oregano for basil. Grated romano or parmesean is good sprinkled over the tomatoes just before serving, or Romano cheese powder added to the marinade. In late summer when the Farmers Markets are loaded with all types of tomatoes, I'll use a combination of tomatoes from heirlooms to super-sweet yellow grape. The color contrast is as appealing as that of the flavor. I accidentally discovered that the marinade is easily converted to a 'creamy' salad dressing. Instead of whisking the marinade, I once used a stick blender to combine it. The mustard powder acted as an emulsifier and the result was very thick, almost creamy which clings well to a salad. I've also had great success using the marinade as is or with slight variations on meats and seafood before grilling. For a vegan salad, use a vegan sugar like beet sugar or evaporated cane juice.
Frequently Asked Questions
How long should I marinate the tomatoes?
Let the tomatoes sit in the dressing for at least 30 minutes so they soak up flavor. For best texture, serve within 1 to 2 hours. If left longer the tomatoes will release more juice and get softer.
Can I make this salad ahead of time?
Yes. For best texture, mix the dressing and store it separately, then toss with tomatoes 30 minutes before serving. If already combined, keep refrigerated and eat within 24 to 48 hours.
Which tomatoes work best?
Use ripe but still slightly firm tomatoes. Heirlooms, beefsteak, Roma, and halved cherry or grape tomatoes all work. Mixing colors and types gives better flavor and visual appeal.
How can I make the dressing creamy?
Use a stick blender to emulsify the oil and vinegar; the mustard powder helps the mix hold together. Or stir in a spoonful of mayo, yogurt, or vegan mayo for a thicker dressing.
Is this recipe vegan?
Yes. Use a vegan sugar like beet sugar or evaporated cane juice and skip the cheese. Use vegan mayo if you want a creamy version.
Can I use the marinade for meats or seafood?
Yes. The marinade works as a pregrill baste or quick marinade. Keep seafood marination short, about 15 to 30 minutes, and marinate meats from 30 minutes up to 24 hours depending on the cut. Always refrigerate while marinating.
What ingredient substitutions work well?
Swap balsamic for red wine vinegar, oregano for basil, or add a second garlic clove for more bite. Substitute honey with maple or agave for a different sweetener, noting honey is not vegan.
How should I store leftovers and can I freeze them?
Store leftover salad in an airtight container in the fridge and eat within 1 to 2 days. Freezing is not recommended because the tomatoes will become mushy when thawed.
How long should I marinate the tomatoes?
Let the tomatoes sit in the dressing for at least 30 minutes so they soak up flavor. For best texture, serve within 1 to 2 hours. If left longer the tomatoes will release more juice and get softer.
Can I make this salad ahead of time?
Yes. For best texture, mix the dressing and store it separately, then toss with tomatoes 30 minutes before serving. If already combined, keep refrigerated and eat within 24 to 48 hours.
Which tomatoes work best?
Use ripe but still slightly firm tomatoes. Heirlooms, beefsteak, Roma, and halved cherry or grape tomatoes all work. Mixing colors and types gives better flavor and visual appeal.
How can I make the dressing creamy?
Use a stick blender to emulsify the oil and vinegar; the mustard powder helps the mix hold together. Or stir in a spoonful of mayo, yogurt, or vegan mayo for a thicker dressing.
Is this recipe vegan?
Yes. Use a vegan sugar like beet sugar or evaporated cane juice and skip the cheese. Use vegan mayo if you want a creamy version.
Can I use the marinade for meats or seafood?
Yes. The marinade works as a pregrill baste or quick marinade. Keep seafood marination short, about 15 to 30 minutes, and marinate meats from 30 minutes up to 24 hours depending on the cut. Always refrigerate while marinating.
What ingredient substitutions work well?
Swap balsamic for red wine vinegar, oregano for basil, or add a second garlic clove for more bite. Substitute honey with maple or agave for a different sweetener, noting honey is not vegan.
How should I store leftovers and can I freeze them?
Store leftover salad in an airtight container in the fridge and eat within 1 to 2 days. Freezing is not recommended because the tomatoes will become mushy when thawed.
We tried this for the first time last night. It was a a big hit with this retired couple. My wife accuses me of overdoing tomatoes on our menu (we trade off cooking weekly), but this was a surprising pleasure for us both!
Thanks
Great use for gorgeous fresh tomatoes, and I really like that the recipe has a section for things you can try, such as changing vinegars, adding grated cheese, and making the dressing creamy. I started off following the basic recipe and it came out great, but next time I plan to get adventurous. This would be a great contribution at late-summer cookouts. Since the tomatoes are the star of the show, get good ones. Good dressing won’t save tasteless, dry tomatoes.