Easy Summer Marinated Tomato Salad with Herbs

Name: Easy Summer Marinated Tomato Salad with Herbs
Prep time: 15 min
Total time: 195 min
Ingredients: 3 pounds Tomatoes ((ripe from the garden is best)(cut into quarters)); ⅓ cup Extra-Virgin Olive Oil; ¼ cup Red Wine Vinegar; 1 small Red Onion ((finely chopped)); 3 cloves Garlic ((minced)); ¼ cup Parsley ((fresh is best)(plus additional for garnish)); ¼ cup Basil ((fresh is best)(or 1 teaspoon dried basil)(plus additional for garnish)); Salt and Freshly Ground Black Pepper ((to taste)); ½ cup Feta Cheese Crumbles or Diced Fresh Mozzarella ((optional ingredient))

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When summer hits and tomatoes are at their juiciest, I can’t resist making this Easy Summer Marinated Tomato Salad with Herbs. It’s fresh, flavorful, and comes together in just minutes—no cooking needed! I toss ripe tomatoes with a simple herb vinaigrette and let them soak up all that goodness until they’re bursting with flavor. It’s the perfect side dish for cookouts, grilled meats, or honestly just eating with a fork straight from the bowl!

INGREDIENTS YOU’LL NEED:

3 pounds tomatoes – I like to use ripe, juicy tomatoes from the garden if I have them. I cut them into quarters or bite-sized chunks so they soak up all the flavor.
⅓ cup extra-virgin olive oil – This is the base of the marinade. I use a good olive oil for that rich, smooth flavor that really brings the salad together.
¼ cup red wine vinegar – It adds a nice tangy kick that balances the sweetness of the tomatoes. You could use white wine vinegar if that’s what you have on hand.
1 small red onion, finely chopped – I chop it up super fine so it blends into the salad without being too overpowering. It adds a bit of crunch and zing.
3 cloves garlic, minced – Fresh garlic gives the salad a bold, savory kick. I mince it small so it spreads evenly through the whole bowl.
¼ cup fresh parsley – I chop it up and toss it in for a fresh, herby bite. It makes everything taste bright and summery.
¼ cup fresh basil or 1 teaspoon dried basil – I love the flavor of fresh basil, but dried works in a pinch. It adds that classic tomato-salad flavor.
Salt and freshly ground black pepper to taste – I always season this to my liking. A good pinch of salt and a few twists of black pepper make everything pop.

WHY THIS RECIPE WILL BE A SUMMER FAVORITE SIDE DISH?

I love how fresh and juicy this salad tastes—especially when I use garden tomatoes. It just screams summer!
It’s so easy to throw together with simple ingredients I usually already have on hand.
It goes with everything—from grilled chicken to burgers—and I always get asked for the recipe at cookouts!

HOW TO PREPARE FRESH SUMMER MARINATED TOMATO SALAD?

Time needed: 15 minutes

Prep the Vegetables:

Cut 3 pounds of ripe tomatoes into quarters (or bite-sized pieces if you prefer). Place them in a large mixing bowl. Finely chop 1 small red onion and mince 3 cloves of garlic, then toss them in with the tomatoes.
Make the Marinade:

In a small bowl or jar, whisk together ⅓ cup extra-virgin olive oil and ¼ cup red wine vinegar until well combined. Chop ¼ cup fresh parsley and ¼ cup fresh basil (or use 1 teaspoon dried basil if needed), then stir them into the tomato mixture.
Combine and Season:

Pour the marinade over the tomatoes and herbs. Season generously with salt and freshly ground black pepper to taste. Gently toss everything together until well-coated.
Marinate and Serve:

Cover the bowl and let the salad sit at room temperature for 1 hour, stirring once or twice. This helps the flavors soak in. Or place in the refrigerator for up to three hours stirring occasionally to meld the flavors together.
Garnish and Enjoy:

Before serving, sprinkle a little extra fresh parsley or basil on top for a pop of color and flavor. Serve chilled or at room temp—it’s delicious either way!

FAQ – FREQUENTLY ASKED QUESTIONS:

What kind of tomatoes should I use?

I like using fresh, ripe tomatoes—cherry, heirloom, or even big juicy ones from the garden. Whatever looks best!

What’s the best way to cut the tomatoes?

I quarter big ones, or halve smaller tomatoes. I just make sure they’re in bite-sized chunks.

Do I need to peel the tomatoes?

Nope, I never bother with peeling. The skin is fine and keeps things simple.

How long does it last in the fridge?

It keeps well for about 2-3 days. After that, the tomatoes can get a little too soft.

Can I use dried herbs instead of fresh?

Yep! I use about 1 teaspoon dried basil if I don’t have fresh. Parsley works best fresh, but dried is okay too.

MAKE-AHEAD MARINATED TOMATO SALAD RECIPE ADD-INS AND VARIATIONS?

Swap the vinegar – If I don’t have red wine vinegar, I’ll use balsamic or white wine vinegar. It changes the flavor a bit, but it’s still really tasty.
Use dried herbs – When I’m out of fresh parsley or basil, I just use dried versions—about a teaspoon of each. It works in a pinch!
Add mozzarella or feta – Sometimes I toss in mini mozzarella balls or crumbled feta to make it more of a full salad. It adds a creamy, salty bite I love.
Mix in other veggies – I’ve added sliced cucumbers, red bell peppers, or even avocado when I want to bulk it up a bit. It’s super flexible!
Go garlic-free – If someone isn’t into garlic or can’t have it, I just leave it out. The herbs and vinegar still give the salad great flavor.
Use cherry or grape tomatoes – When I don’t have big tomatoes, I’ll slice cherry or grape tomatoes in half—they soak up the marinade just as well.

WHAT IS TYPICALLY SERVED WITH A MARINATED TOMATO BASIL SUMMER SALAD?

Whenever I make this marinated tomato salad, I usually serve it with something grilled—like chicken, steak, or even burgers. It’s one of my go-to sides for summer cookouts, family BBQs, or when I’m just keeping dinner easy and fresh. I like to pour a cold glass of lemonade or iced tea with it, and if it’s the weekend, maybe even a chilled glass of rosé.

HOW DO YOU STORE LEFTOVER ZESTY SUMMER TOMATO SALAD FOR LATER?

I just scoop the leftovers into an airtight container and pop it in the fridge. It usually tastes even better the next day after the flavors sit. I try to eat it within 2–3 days before the tomatoes get too soft.

LOOKING FOR MORE DELICIOUS SALAD RECIPES? TRY THESE!

Sweet and Spicy Asian Cucumber Salad: It’s a perfect mix of cool, crunchy cucumbers and a blend of sweet and spicy flavors that’s sure to wake up your taste buds.

Fresh Tomato Cucumber Salad with Feta: A vibrant blend of summer’s finest produce! Imagine juicy tomatoes, crisp cucumbers, and tangy red onions tossed together, then enhanced with creamy feta and a zesty vinaigrette

Crisp & Cool Vegetable Pasta Salad: It’s packed with crunchy cucumbers, juicy cherry tomatoes, and other fresh veggies, all tossed in a zesty homemade vinaigrette.

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