This flavor-popping marinated balsamic tomato salad with fresh herbs is the best way to use juicy ripe summer tomatoes. In a word: wow.
It doesn’t feel like summer until that first savory sweet bite of an heirloom tomato. Alex and I are admittedly tomato obsessed. Here’s a salad that captures all the beauty of tomato season: balsamic tomato salad! It’s all about simplicity: tomatoes and herbs, marinaded in balsamic and olive oil for 30 minutes. And once you taste it: it’s truly one of the best ways to use ripe tomatoes you’ll find. Alex made it; I took one bite and said WHOA. It almost brought tears to my eyes.
This tomato salad recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Ingredients
- 4–6 large ripe tomatoes, heirloom or multi-colored if possible
- 2 tablespoons minced fresh herbs (such as basil, thyme, oregano)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon flaky sea salt
- Fresh ground pepper
Instructions
- Slice the tomatoes into wedges, leaving the seeds attached. Cut off any tough parts of the core.
- Combine all the ingredients in a bowl and stir gently to combine.
- Cover and rest at room temperature for 30 minutes (or up to 2 hours) before serving.