Marinated Tomato-and-Herb Salad
Active Time Total Time Yield
10 Mins 10 Mins Serves 4
Sweltering Southern summers are the inspiration for some of our most refreshing dishes. When it’s too hot to cook, we look to our farmers’ market baskets and get creative. Bought extra watermelon? Make a gazpacho. Corn too fresh to pass up? Whip up a simple Black Bean and Corn Salsa to go with your porch margarita. But our favorite ingredient to play with on a hot summer day? A fresh, juicy tomato.
Colorful summertime tomatoes are the base of some of reader-favorite seasonal dishes. You can smoke ‘em, roast ‘em, fry ‘em, or just simply slice and salt ‘em. One surefire way to infuse them with flavor is to marinate them. Try soaking heirloom tomatoes at home in a homemade vinaigrette at
room temperature for 20 minutes. This allows them to release their juices, absorb the favors, and break down to become more tender.
Once marinated, let these tangy heirloom tomatoes steal the show in a simple summer salad that’s perfect to serve on the patio, at a picnic, or just because. Simply combine the heirlooms with beefsteak tomatoes, cherry tomatoes, sea salt, and fresh herbs. Ten minutes of slicing, drizzling, sprinkling, and arranging later, and you’ll have created a cool side dish, no oven or heat needed. With this much color, we wouldn’t be surprised if our Marinated Tomato- and-Herb Salad outshines any summertime main it’s served alongside.
Ingredients
Marinated Tomatoes
How to Make It
Step 1
Gently remove Marinated
1 large beefsteak tomato (7 oz.), cut into 1⁄2-inch- thick slices
1 cup halved heirloom cherry tomatoes
1⁄2 teaspoon flaky sea salt
1⁄2 cup torn mixed fresh herbs (such as parsley, basil, dill, and chives), loosely packed
Tomatoes from marinade, reserving marinade. Arrange Marinated Tomatoes on a serving platter with beefsteak tomato, and heirloom cherry tomatoes.
Step 2
Drizzle with reserved marinade, sprinkle with flaky sea salt, and top with mixed fresh herbs.
Marinated Tomatoes
Active Time Total Time Yield
10 Mins 30 Mins Serves 4
By ROBBY MELVIN May 2020
Only seven ingredients stand between you and one of our favorite ways to dress up summertime tomatoes. These tangy tomatoes can be enjoyed solo, in a salad with torn summer herbs, or with hot cooked pasta for a lighter and brighter take on marinara sauce. You can simply pair them with sandwich bread for an upgrade to your everyday tomato sandwich or throw the leftovers in the blender with onions and peppers for a simple gazpacho. Whether you slice them into wedges or cut them lengthwise, a colorful collection of yellow, red, and green heirloom tomatoes is sure to dress up any dish or midsummer menu.
However you serve them, let the tomatoes sit in the vinaigrette at room temperature for the full 20 minutes. Don’t rush them, no matter how tempted you are to keep things moving. This allows them to release their juices, absorb the flavors of the garlic and red wine vinegar and break down a bit to
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become more tender. One bite in and you’ll know that your patience was worth the short wait.
A looker as a solo side or tossed into any recipe you please, this quick and simple tomato recipe may quickly become a mainstay in your summer recipe box– especially when you come home each week with an overflowing, multicolored basket from the farmers’ market. Versatile, tender, and full of flavor, these tasty marinated tomatoes are no-heat, warm weather cooking at its finest.
Ingredients
1⁄4 cup red wine vinegar
1⁄4 cup extra- virgin olive oil
1 tablespoon minced shallot (from 1 small shallot)
1 teaspoon kosher salt
How to Make It
Whisk together red wine vinegar, extra- virgin olive oil, minced shallot, kosher salt, black pepper, and minced garlic cloves. Gently stir in mixed heirloom tomatoes; let stand 20 minutes. Serve as is or use as directed in Pasta with Marinated
1⁄2 teaspoon black pepper
3 minced garlic cloves
1 pound mixed heirloom tomatoes, cut into 1-inch- thick wedges
Tomatoes or Marinated Tomato- and-Herb Salad.
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