Herb Marinated Tomato Salad With Basil Recipes

MARINATED TOMATO SALAD WITH BASIL & MOZZARELLA

Steps:

• Dice tomatoes until you have enough for 6 cups (the amount of tomatoes used will vary depending on the variety of tomato used). You can dice the tomatoes as large or small as you like.
• Place the diced tomatoes in a large serving bowl.

CHERRY TOMATO SALAD

Steps:

• Shake Dressing in a jar. Taste and add more salt or pepper, or oil if you want less tart.
• Cut Tomatoes - cut cherry tomatoes / grape tomatoes in half. If using large ones, cut into wedges then bite size pieces.
• Place tomatoes, onion and basil in a bowl.
• Pour over Dressing. Gently toss and serve immediately.

MARINATED MOZZARELLA TOMATO SALAD

Steps:

• MARINATE: Combine the olive oil, lemon juice, grated garlic, salt, red pepper flakes in a bowl and stir until mixed. Add 1 -2 torn basil leaves to the mix along with the mozzarella. Cover and allow to sit at room temperature for at least 1 hour and if possible, cover and refrigerate for 24-36 hours.
• TOMATOES: An hour before serving, add the tomatoes to a medium bowl. Remove the mozzarella from the marinade and add to the tomatoes (don't toss out the oil!) Add the torn basil leaves, along with another big pinch of Malden salt and drizzle roughly 2 tablespoons of the oil on top and toss to combine. Allow the salad to marinate for 1 hour before serving. Taste and adjust with additional marinade oil or salt if the salad needs it before serving. Drizzle with homemade balsamic glaze and serve!

ITALIAN TOMATO SALAD (MARINATED TOMATO SALAD)

Steps:

• Slice the tomatoes into slices about 1/3 of an inch thick and arrange on a platter with a rim in a single layer.
• Whisk together the olive oil, red wine vinegar, lemon juice, minced red onion, diced basil and parsley, crushed garlic and sea salt to make the marinade.
• Pour the marinade evenly over the tomatoes ensuring that they are all covered in marinade and that the herbs and onion are spread out across the top of the tomatoes.
• Place the platter in the fridge and let sit for at least an hour so that the tomatoes can absorb the marinade.
• Garnish with fresh ground pepper when ready to serve.

MARINATED TOMATOES

Steps:

• Recipe starts with the freshest juiciest tomatoes. Tomatoes from the farmer's market or your garden is best. You can use any ripe tomato cherry tomato, beefsteak tomato, heirloom tomato or the most common roma tomatoes.
• Cherry tomatoes can be cut into halves or quarters. Heirloom or beefsteak tomatoes can be sliced into 1/3 inch thick slices. I use Italian tomatoes in the recipe.
• Arrange sliced tomatoes on a large plate.
• To make the marinade mix together olive oil, red wine vinegar, lemon juice, fine diced onion, minced garlic, finely chopped basil and parsley, sea salt and freshly cracked pepper to taste in a bowl. Whisk it thoroughly.
• Pour the marinade over sliced tomatoes.
• Spread the marinade evenly.
• Cover and marinate tomatoes at least for 2 hours before serving, toss (flip tomatoes) it occasionally. Tomatoes can be marinated for up to 2 days refrigerated. Longer tomato rest in the refrigerator, softer it will get. Best to consume this salad within 8 hours.
• Serve with your favorite meal.
• All the marinade leftover from the tomatoes can be re-used in soups or stews or can also be drizzled over salad as dressing.

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 TOMATOES

Steps:

• Cut the tomatoes into 1/2-inch thick slices and arrange in a single layer in a large, shallow dish. Measure the oil, vinegar, onion, garlic, parsley, basil, salt, and pepper in a jar with a tight-fitting lid. Shake vigorously to combine and evenly pour over the tomatoes in the dish. Cover and marinate for 2 to 3 hours on the counter, or 12 to 24 hours in the refrigerator. Bring chilled tomatoes to room temperature before serving. Transfer tomatoes to serving dishes, spoon juices over the tops, and garnish with additional chopped fresh herbs, if desired.

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.