Balsamic Marinate Tomatoes
Is there anything better in late summer than fresh tomatoes? Balsamic Marinated Tomatoes are the simplest summer side - add just a few ingredients to let the flavor of juicy tomatoes shine. To adjust the servings in this recipe, click on the number next to servings.
- 2 tablespoon finely chopped Fresh Herbs (like parsley, basil, green onions / scallions, or cilantro)
- 2 cloves Garlic, minced
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoon Balsamic Vinegar
- ½ teaspoon Kosher Salt (see note)
- ½ teaspoon Honey
- 1 lb Tomatoes, any variety, sliced or chopped (see note)
- Fresh Black Pepper, for serving
In a mixing bowl, whisk together fresh herbs, garlic, olive oil, balsamic vinegar, salt and honey.
Gently fold in tomatoes. Refrigerate for at least 2 hours and up to 8 hours.
Just before serving, gently stir the tomatoes to coat in dressing. Top with some fresh cracked black pepper.
Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.
Tomatoes - Use the best tomatoes you can find - preferably those that are in-season, from the farmer’s market or grown in your own backyard. Cherry or grape tomatoes are always great in this salad and can often be reliably good if bought from the grocery store. If using large tomatoes, slice them into wedges. If using smaller tomatoes, just slice them in half.
Calories: 145kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 297mg | Potassium: 278mg | Fiber: 1g | Sugar: 4g | Vitamin A: 997IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 1mg