Easy Italian Marinated Tomato Salad
This marinated Italian tomato salad combines ripe summer tomatoes with red onion, garlic, capers, oregano, and fresh basil in a simple red wine vinaigrette. As the tomatoes marinate, they release their juices to create a flavorful dressing that sets this apart from other tomato salads. It’s easy to make ahead and pairs well with just about anything!
Servings: 4
Calories: 166kcal
Ingredients
- ¼ red onion sliced paper thin
- 1 garlic clove finely grated or minced
- 4 teaspoons red wine vinegar or more to taste
- kosher salt to taste
- freshly cracked black pepper to taste
- 2 pounds ripe tomatoes a mix of heirloom, beefsteak, vine-ripened and cherry tomatoes works well, cut into bite-sized pieces
- 1 tablespoon capers drained
- ½ teaspoon dried oregano or 1 teaspoon chopped fresh oregano leaves
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh basil leaves roughly torn, plus more for serving
Instructions
- Add the sliced onion, garlic, and red wine vinegar to a large bowl. Season with salt and black pepper, then mix to combine. Let sit while you cut your tomatoes.¼ red onion, 1 garlic clove, 4 teaspoons red wine vinegar, kosher salt to taste, freshly cracked black pepper
- Add the tomatoes, capers, oregano, and olive oil, then season with a little more salt and pepper and gently toss until everything is evenly coated. Let sit at room temperature for at least 30 minutes or several hours, tossing once or twice every so often.2 pounds ripe tomatoes, 1 tablespoon capers, ½ teaspoon dried oregano , ¼ cup extra virgin olive oil
- Taste and adjust the seasoning with more salt or vinegar if needed. The tomatoes should taste bright and well seasoned with plenty of juice in the bowl.
- Add the basil right before serving and toss to combine.2 tablespoons fresh basil leaves
- Transfer to a serving bowl, then scatter a few more basil leaves on top. Serve at room temperature with plenty of crusty Italian bread for soaking up every last drop!
Notes
- Marinate at room temperature to avoid muting the tomatoes' flavor and texture. If leaving out for over an hour, cover with a lid or plastic wrap.
- Use a variety of the best tomatoes you can find. This will give you the best balance of sweetness, acidity, and texture.
- The amount of vinegar you’ll need will depend on the flavor and acidity of your tomatoes. Add more or adjust as needed.
- This salad is best after about 30 to 60 minutes of marinating, but can be made up to 4 hours ahead. Add the basil just before serving.
Nutrition
Calories: 166kcal | Carbohydrates: 10g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 68mg | Potassium: 560mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1949IU | Vitamin C: 32mg | Calcium: 33mg | Iron: 1mg
