Best Marinated Tomato Salad Recipes

MARINATED CUCUMBER, ONION, AND TOMATO SALAD

Steps:

• Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours.

MARINATED CHERRY TOMATO SALAD

Steps:

• In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.
• Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.

MARINATED TOMATO SALAD WITH HERBS

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.

BALSAMIC MARINATED TOMATO AND MOZZARELLA SALAD

Steps:

• Mix together first five ingredients for dressing and toss in cheese and tomatoes.
• Chill until ready to serve.

GRILLED CHICKEN BREAST WITH MARINATED CHERRY TOMATO SALAD

Steps:

• For the marinated cherry tomatoes: Toast the coriander seeds in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a mortar and pestle and crack. Allow to cool.
• Bring a medium pot of water to a boil. Make a small "x" incision at the bottom of each tomato. Blanch the cherry tomatoes for 1 minute and immediately transfer them to a large bowl filled with ice water (an ice bath). Allow the tomatoes to cool, and then peel the tomatoes and discard the skins.
• In a medium bowl, mix together the coriander, peeled tomatoes, onions, olive oil, ginger juice, basil, mint, vinegar, and garlic. Season with salt and pepper, cover, and allow the tomato mixture to sit at room temperature for 4 hours.
• For the chicken: Combine the olive oil, basil and garlic in a large bowl. Add the chicken breasts, making sure to coat all sides with the marinade. Cover and let marinate for at least 2 hours in the refrigerator.
• Preheat the grill to medium heat. Remove the chicken from the marinade and pat dry with a towel. Sprinkle with salt and pepper. Add chicken breasts and grill for around 5 minutes on each side, depending on how hot your grill is, or until cooked through.
• Serve the chicken with some of the marinated tomatoes on top.

SIMPLE MARINATED TOMATO SALAD

Steps:

• Arrange tomatoes in a serving bowl; sprinkle with parsley. Combine the remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.

GRILLED STEAK SANDWICHES WITH MARINATED WATERCRESS, ONION, AND TOMATO SALAD

Steps:

• Prepare barbecue (medium-high heat). Whisk oil, vinegar, and 3/4 teaspoon mustard in large bowl. Season dressing with salt and pepper. Transfer 2 tablespoons dressing to small bowl; whisk in sugar and 1 teaspoon mustard. Sprinkle beef all over with salt and pepper, then top with mixture from small bowl.
• Grill beef until thermometer inserted into thickest part registers 120°F to 125°F for rare, turning occasionally, about 30 minutes. Place on cutting board; let rest 10 minutes. Cut very thinly across grain.
• Meanwhile, add tomatoes, watercress, and onion to dressing in large bowl. Marinate while beef grills, tossing occasionally. Grill bread, cut side down, until just crusty, about 3 minutes; place on plates, grilled side up.
• Arrange beef slices over bread. Using tongs and draining slightly, top with salad.

OREGANO-MARINATED TOMATO SALAD

Steps:

• Toss tomatoes, oil, oregano, salt, and pepper in a medium bowl. Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour.

KITTENCAL'S GREEK MARINATED TOMATO, OLIVE AND FETA SALAD

Steps:

• In a large glass bowl stir together the dressing with parsley.
• Add in feta pieces and all remaining ingredients (except black pepper, salt and bread) toss to combine and season with black pepper------ (don't be tempted to add in more than the stated amount of dressing as the tomatoes will release more juice when chilled, you just might find your salad swimming in too much liquid!).
• Cover and refrigerate for a minimum of 3 hours or up to 6 hours.
• Serve with crust bread.

FLASH-MARINATED TUNA ON FENNEL SALAD AND TANGERINE TOMATO COULIS

Steps:

• Put the fish slices in a large bowl. Pull off and discard the two tough outer layers of the fennel bulb. Cut off and discard the stalks. Cut out the tough core; cut the bulb in half and then across in paper-thin slices. Add the fennel and the scallion slices to the fish. In a small bowl, mix together 3 tablespoons olive oil with the lemon juice, the chopped mint and a pinch of salt and pepper. Mix gently with the fish. Cover and set in a chilled place for 10 minutes, no longer.
• Set aside 36 of the tiny currant tomatoes. Put the rest, along with the pieces of Tangerine tomatoes, through a food mill set over a 2-quart stainless-steel bowl. In a small bowl, mix the sherry vinegar, 1/8 teaspoon of cumin and minced garlic. Slowly whisk in 1/3 cup olive oil until emulsified. Whisk into the liquefied tomatoes. Add more cumin if needed and sea salt to taste.
• To assemble, divide the Tangerine tomato coulis among six 10-inch dinner plates, making a neat pool on the bottom of each plate. Mix the mesclun with the marinated tuna, adding 3 tablespoons of the sherry vinegar or to taste.
• Divide the tuna salad among the plates, putting a mound in the center of each. Near the edge of each plate, make a border of 6 evenly spaced currant tomatoes.

BALSAMIC MARINATED FLANK STEAK WITH ARUGULA, TOMATO, AND SHAVED PARMESAN SALAD

Steps:

• Whisk together ½ cup of the vinegar, ¾ cup of the oil, the garlic, and rosemary in a large dish (or use a thick, sealable plastic bag). Add the steak and turn to coat. Cover and let marinate in the refrigerator for at least 4 hours and up to 8 hours turning every 2 hours. Heat your grill to high. Remove the steak from the marinade and season with salt and pepper. Grill until lightly charred and crusty, 4 to 5 minutes. Turn the steak over, reduce the heat to medium or move to a cooler part of the grill and grill until medium=-rare 3, to 4 minutes more. Remove the steak to a cutting board and let rest for 5 minutes. Cut into ½ inch think slices against the grain of the meat. Whisk together the remaining 2 tablespoons vinegar and 3 tablespoons oil in a large bowl and season with salt and pepper. Add the arugula, tomatoes and onion and toss to coast. Divide the sliced steak amount 4 plates and top with some of the arugula salad. Using a vegetable peeler, shave thin slices of the parmesan over each dish

MARINATED BROCCOLI-TOMATO SALAD

Steps:

• 1. Combine first six ingredients in a large bowl.
• 2. Mix remaining ingredients in a small bowl until combined; add to broccoli mixture and toss to coat.
• 3. Refrigerate for 4 hours before serving.

EASY MARINATED TOMATO SALAD

Steps:

• In a medium bowl, combine all ingredients except parmesan cheese.
• Cover and marinate refrigerated for 1 to 24 hours.
• Just before serving, top with parmesan cheese.

PASTA, ASPARAGUS & MARINATED TOMATO SALAD

Steps:

• Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
• Meanwhile, combine the tomatoes, spring onion, oil vinegar and mustard in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
• Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
• Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.

MARINATED HERBED TOMATO SALAD

Steps:

• Slice vegetables into glass serving bowl; add olives. Set aside. Combine dressing ingredients in screw-top jar; shake well. Pour over vegetables. Cover and refrigerate for 3-4 hours.

CHICKEN BREASTS MARINATED IN BASIL OIL WITH TOMATO-AND-RED-ONION SALAD

Steps:

• Using a brush, coat the chicken breasts with 1 teaspoon of the basil oil. Let stand for 30 minutes. Preheat a grill or broiler. Grill or broil the chicken until cooked through, about 4 minutes per side. Slice the chicken on the diagonal and brush the slices with 1 teaspoon of the oil.
• Arrange half of the tomato slices in the center of each of 4 plates. Top with half of the onion. Drizzle each one with 1/4 teaspoon of the oil and sprinkle with salt and pepper. Repeat the layers. Fan the chicken slices around the salad. Scatter the basil strips over the salad and chicken. Can be served cold or at room temperature.

MARINATED TOMATO, AVOCADO AND BLUE CHEESE SALAD

Steps:

• Cut tomatoes into bite sized wedges. Cut avocado in half, scoop out the flesh and cut into bite size chunks. Place tomato and avocado in a serving bowl.
• Whisk together olive oil, lime juice, garlic, jalapeno, and pepper. Pour over tomatoes and avocados and gently toss to coat. Let marinate for 1/2 hour or so. When ready to serve, sprinkle crumbled cheese over top.

ZA'ATAR MARINATED TOMATO SALAD

Steps:

• *The feta and the zaatar have their own salt so add salt at the end for your own taste.
• Chop tomatoes in fours.
• Chop parsley.
• Crumble up the feta.
• Put olive oil, vinegar, spices, parsley,garlic in blender and blend on high speed to creat an emulsion and mix the flavors together.
• In a large bowl pour the emulsion and then add the chopped tomatoes and feta.
• Mix well to incorporate.
• Pour everything into a small Tupperware container with lid.
• Chill in the fridge to meld the flavors 2-24 hours.
• Serve with pita or crusty bread.

HERB MARINATED TOMATO SALAD WITH BASIL

Steps:

• Lay the tomato slices on serving platter.
• Combine all the dressing ingredients and liquidise to form a smooth thick dressing. Spoon this over the tomato. Cover and chill. To serve, garnish with fresh basil leaves.

MARINATED TOMATO SALAD

Steps:

• Combine olive oil, vinegar, green onion or chives, mustard and pepper in a screw top jar.
• Cover and shake well.
• Chill until needed.
• Cut zucchini or cucumbers in half lengthwise.
• Seed cucumbers if using.
• Using a vegetable peeler, cut zucchini or cucumber halves into thin, lengthwise strips (1/2 to 1 inch wide) Arrange tomato slices on a platter.
• Arrange the zucchini or cucumber slices in and around the tomatoes, folding and tucking as desired.
• Shake dressing and drizzle over vegetables.
• Cover and chill for at least 30 minutes and up to 2 hours.
• Before serving, sprinkle with feta cheese.