With the mild summer this year, I’m sure most home gardeners are being blessed with a late but bumper crop of tomatoes this month. We got our first harvest in August, and there has been no looking back. The two cherry tomato plants we put in this year have multiplied and pretty much taken over the vegetable patch like weeds. The one beef-steak tomato plant is thriving too and it’s fruit is humungous, juicy & delicious. After sharing plenty with family & friends, and freezing a couple bottles full of sauce, we are still going strong.
Looking online, I came across this recipe for an interesting tomato salad. Although I didn’t have everything mentioned, I used the basic idea and tweaked it to suit our tastes. I must say – this is YUMMY!! Really easy to put together, this salad is made ahead of time and it must sit for a few hours at room temperature for all the flavors to come together. The marinade/juices can be sopped up with some crusty bread. I’ll definitely make it again when we have company for the last few barbecues this fall.
I had this for lunch with Cold Sesame Noodles in Spicy Peanut Sauce. I know – different cuisines, but it worked for me :).
Marinated Tomato Salad
- 1 lb cherry tomatoes (or other red variety of choice)
- 1 Tbsp parsley (finely chopped)
- 2 Tbsp basil (finely chopped)
- 2 whole green onions/scallions (finely chopped)
- 1/2 Tbsp sugar
- 1 tsp garlic salt
- 1 tsp dry oregano (original recipe called for thyme, but I didn’t have any)
- 1 tsp black pepper powder
- 1/2 tsp crushed red pepper (optional – I like my food spicy)
- 3 Tbsp oil
- 2 Tbsp red wine vinegar
- salt to taste
1) Wash & drain the tomatoes. Cut cherry tomatoes in half, or larger tomatoes into wedges.
2) In a large bowl, whisk all marinade ingredients until well incorporated.
3) Gently toss tomatoes and cover bowl.
4) Marinate at room temperature for several hours, stirring occasionally.
NOTE: Can be served with a piece of crusty bread to sop the juices. Next time, I might add a little shredded mozzarella too.