Marinated Tomatoes For Your Salad Or As A Side Dish Recipes

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MARINATED TOMATOES FOR YOUR SALAD (OR AS A SIDE DISH!)

This is great to use as your salad dressing, or as a salad topping with additional dressing. You can also serve this as a side dish, especially when tomatoes are plentiful in the summer months! If you prepare this during a "dry tomato season", plum tomatoes are a good substitute. This recipe came from Southern Living. Please note: Cooking time is marinating time!

Provided by breezermom

Categories     Low Protein

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 9



Marinated Tomatoes for Your Salad (Or As a Side Dish!) image

Steps:

  • Cut tomatoes into 1/2 inch thick slices, and arrange in a large shallow dish.
  • Comine oil and remaining 7 ingredients in a jar. Cover tightly and shake vigorously. Pour over tomato slices.
  • Cover and marinate in the refrigerator for 24 hours.

3 large tomatoes, fresh
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/2 garlic clove, crushed
1 tablespoon parsley, chopped
1 tablespoon basil, chopped or 1 teaspoon dried basil
2 tablespoons onions, chopped

MARINATED TOMATO SALAD WITH HERBS

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 8



Marinated Tomato Salad with Herbs image

Steps:

  • Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.
  • Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.
  • Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

6 to 8 ripe tomatoes
4 green onions
1 cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper
Handful fresh parsley leaves, lightly chopped
12 fresh basil leaves, chiffonade

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