This Marinated Tomato Salad is a celebration of summer produce—juicy, firm tomatoes bathed in a garlic-herb vinaigrette with a touch of honey.
It’s incredibly simple to make, yet the flavors are bold, bright, and deeply satisfying.
Whether you serve it as a side dish or spoon it over crusty bread, this chilled tomato salad is a warm-weather favorite you’ll make on repeat.
Why You’ll Love This Recipe
Bursting with fresh seasonal flavor
Easy to prepare in under 15 minutes
Marinated for extra depth and complexity
Naturally gluten-free and vegan-friendly
A stunning side dish for summer meals
Ingredient Highlights
Ripe tomatoes: Use firm, just-ripe tomatoes for best texture and flavor
Garlic: Pressed or finely chopped, it adds bold savory notes
Onion: White, red, or yellow onion offers a mild bite
Fresh herbs: Dill, basil, parsley, or cilantro bring an aromatic lift
Olive oil: Use good quality extra-virgin olive oil for richness
Balsamic vinegar: Adds tang and depth
Honey: A touch of sweetness to balance the acidity
Kosher salt & black pepper: Simple seasoning to enhance every element
Pro Tips Before You Start
Choose tomatoes that are firm but ripe—not mushy or underripe
Slice all tomatoes evenly to ensure they marinate consistently
Use fresh herbs (not dried) for the best flavor and presentation
Chill the salad at least 1 hour to let flavors meld
Taste and adjust seasoning before serving
How to Make Marinated Tomato Salad
Step 1: Prep the Ingredients
Slice the tomatoes into 1/3-inch thick rounds.
Finely chop the garlic, onion, and fresh herbs of your choice (dill, basil, parsley, or cilantro).
Step 2: Make the Marinade
In a small bowl, combine chopped garlic, onion, herbs, olive oil, balsamic vinegar, and honey.
Stir well to create a fragrant vinaigrette.
Step 3: Arrange the Tomatoes
Lay the sliced tomatoes in a shallow dish or platter.
Season with Kosher salt and black pepper to taste.
Step 4: Marinate
Spoon the garlic-herb marinade evenly over the tomatoes.
Cover the platter with plastic wrap and refrigerate for at least 1 hour.
Step 5: Serve
Remove from the fridge, let sit at room temperature for 10 minutes, then serve chilled.
Pair with grilled meats, fresh mozzarella, or toasted bread.
What to Serve It With
Grilled chicken, steak, or shrimp
Crusty bread or garlic toast
Fresh mozzarella or burrata
Couscous, quinoa, or lentil bowls
Part of an antipasto spread
Variations & Substitutions
Use cherry or heirloom tomatoes for variety
Swap honey for maple syrup or agave
Add a splash of lemon juice for extra brightness
Include thinly sliced cucumbers or radishes
Sprinkle with feta or shaved parmesan for extra richness
Storage Tips
Store in an airtight container in the fridge for up to 2 days
Best served cold or at room temperature
Do not freeze—tomatoes will lose texture
FAQs
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for the best flavor and appearance.
Dried herbs won’t offer the same freshness.
Is this salad vegan?
Yes, if you use maple syrup or agave instead of honey.
Can I make this ahead of time?
Yes, it’s even better after marinating for a few hours in the fridge.
What type of tomatoes work best?
Any firm, ripe tomatoes—Roma, vine-ripened, heirloom—just make sure they’re not too soft.
Can I add cheese?
Absolutely. Try crumbled feta, mozzarella balls, or even blue cheese for a flavor boost.
Is this salad good for meal prep?
It’s best eaten fresh, but can be prepped in advance and enjoyed within 1–2 days.
Does this salad need to be tossed?
No need to toss—simply spoon the marinade over and let the flavors soak in.
Final Thoughts
There’s something magical about juicy tomatoes soaking in a garlicky herb marinade—it’s simple, rustic, and perfect for sunny days.
I always come back to this Marinated Tomato Salad when I want a fresh, easy dish that feels elegant and effortless.
