These marinated tomatoes make a fantastic side dish for summertime cook-outs and busy weeknights. In this recipe, plum tomatoes and paper-thin sliced onions are marinated in a balsamic vinegar dressing.
This is a quick and easy tomato salad that can be made ahead of time, actually, it’s encouraged! The balsamic tomatoes are flavorful, refreshing and light! They’re a family favorite for sure.
For more summertime cooking ideas check out this cod with tomatoes dish that’s a snap to make. This cedar plank mahi mahi recipe is delicious.
If you need more side dish recipes, try one of these:
- Grilled Potatoes
- Grilled Corn
- Artichoke Salad
- Loaded Potato Salad
- Garlic Dill Potatoes
- Three Bean Salad
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To make these marinated tomatoes you will need
- 1½ pounds Plum Tomatoes, about 6 good sized tomatoes, cut into bite sized pieces
- ¼ cup White Onions, sliced paper thin, it will be about ¼ of a medium sized onion
- ¼ teaspoon Garlic, grated of finely minced, it will be about ½ a clove
- ¼ cup Balsamic Vinegar
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
Prep Work
The prep for these marinated tomatoes is simple. Start with cutting the ends off the tomatoes. Slice them into quarters, then cut each quarter into roughly ½ inch pieces.
Add the tomatoes to a large bowl. Make sure it’s large enough that you can get in there and give everything a good stir without the tomatoes spilling over.
Slice the onion into paper thin slices. I do this by peeling the onion, then cutting it in half. Then, using a sharp knife, shave the slices off the cut end. Cut the thin, long slices in half if desired.
Add the sliced onions to the bowl with the tomatoes.
Wrap the remaining onion tightly with plastic wrap and keep in the refrigerator for another use.
Grate the garlic. The easiest way to do this is to use a citrus zester/grater. If you don’t have one, then mince the garlic as fine as possible.
Make the balsamic vinegar marinade
Add the grated garlic, balsamic vinegar, olive oil, salt, oregano and black pepper to a small jar or other container with a tight fitting lid.
Cover the jar and shake vigorously until the balsamic marinade is well combined.
Finish the balsamic marinated tomatoes
Pour the dressing over the tomatoes and onions. Toss everything together gently until all of the ingredients are coated and combined. Use a rubber spatula if you have one, or a wooden spoon, to prevent the tomatoes from tearing.
Cover the bowl with plastic wrap (or a lid) and allow the tomatoes to marinate in the refrigerator for at least one hour, and up to overnight.
Taste the tomatoes and add salt, if desired. Just as a reference, we didn’t add additional salt to our marinated tomatoes, but salt is a matter of taste.
If you’re wondering what to serve those amazing tomatoes with, here’s some inspiration. We served the balsamic tomatoes with a grilled steak and homemade chimichurri sauce. So Good!
Marinated Tomatoes
Ingredients
- 1½ pounds Plum Tomatoes about 6 good sized tomatoes, cut into bite sized pieces
- ¼ cup White Onions sliced paper thin
- ¼ teaspoon Garlic grated of finely minced
- ¼ cup Balsamic Vinegar
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
Instructions
- Add the tomatoes to a large bowl.
- Add the sliced onions to the bowl with the tomatoes.
Make the balsamic vinegar marinade
- Add the grated garlic, balsamic vinegar, olive oil, salt, oregano and black pepper to a small jar or other container with a tight fitting lid.
- Cover the jar and shake vigorously until the balsamic marinade is well combined.
- Pour the dressing over the tomatoes and onions. Toss everything together gently until all of the ingredients are coated and combined.
- Cover the bowl with plastic wrap (or a lid) and allow the tomatoes to marinate in the refrigerator for at least one hour, and up to overnight.
- Taste the tomatoes and add salt, if desired.
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