Ingredients
Scale
- 1.5 pounds ripe tomatoes
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red grape vinegar
- 1/3 cup red onion, finely chopped
- 1 clove garlic, minced
- 2 teaspoons fresh basil, chopped
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon fresh dill, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Wash, dry, and slice tomatoes into 1/3-inch thick slices. Arrange in a shallow dish.
- In a bowl, whisk together olive oil, vinegar, onion, garlic, herbs, salt, and pepper.
- Pour marinade evenly over the tomatoes.
- Cover and refrigerate for at least 2 hours, flipping once during marination.
- Serve chilled as a salad or side dish.
Notes
- Use fresh, ripe tomatoes like beefsteak, cherry, heirloom, or Roma for best flavor.
- Fresh herbs are recommended; if using dried, reduce to one-third the amount.
- Do not discard leftover marinade—reuse it in salads or cooking.
- Store in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 149
- Sugar: 3 g
- Sodium: 7 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg