Marinated Tomatoes with Herb Dressing are a fun way to serve fresh tomatoes, and this tasty tomato salad came from my sister Sandee! This is amazing made with marjoram from the herb garden, but if you don’t have that see recommendations for other herbs.
PIN the Marinated Tomatoes to try it later!
Years ago when my sister Sandee heard I was growing marjoram in my new herb beds, she gave me this recipe for Marinated Tomatoes with Herb Dressing that came from a compilation of recipes by her neighbors appropriately called Our Neighborhood Cookbook, and Sandee recommending I use Marjoram as one of the herbs. I’d never heard of marinating tomatoes, so a marinated tomato salad was a completely new idea for me. But Sandee raved about the salad.
I first made this salad when I had yellow heirloom tomatoes and fresh marjoram in my garden. But now I am living in a condo in downtown Salt Lake that doesn’t have a garden space. But recently a friend gave me some delicious garden tomatoes so the first time I cooked with Kara in the new kitchen we made this salad to update the very old photos, and we used those garden tomatoes, yellow cherry tomatoes, and thyme for the fresh herb , and it was delicious.
I know tomato season is winding down, but I think late summer tomatoes are always the best, so if you have fresh garden tomatoes, make these marinated tomatoes right away! And summer doesn’t last forever, so check the links in this post for more good ideas for summer tomato salads to enjoy before it’s too late!
What ingredients do you need for this recipe?
- garden tomatoes (see notes)
- olive oil
- white wine vinegar
- green onions
- finely minced fresh parsley
- minced fresh marjoram leaves (or other fresh herb)
- Minced Garlic (affiliate link), or minced fresh garlic if you have it
- fresh ground black pepper
What if you don’t have fresh Marjoram?
This recipe is a good reason to plant some fresh marjoram if you have a herb garden! But if you don’t have fresh marjoram and don’t want to buy it just substitute thyme, oregano, basil, or another herb that goes well with tomatoes in this recipe. We used fresh thyme for this batch, but if I had more than one of those herbs I’d use a mixture of fresh herbs.
What kind of parsley should you use for Marinated Tomatoes?
I know some cooks have a strong preference for flat Italian parsley, but truthfully I love both curly and flat parsley equally, so use the kind you prefer in this salad. And check out Cooking with Fresh Parsley if you’re a parsley fan or have it growing in your herb garden!
Want More Summer Tomato Salads?
Check out 20 Summer Tomato Salads for more amazing salad ideas for summer tomatoes!
How to make Marinated Tomatoes with Herb Dressing:
(Scroll down for complete printable recipe with nutritional information.)
- Start by shopping up the fresh herbs. I used thyme, but use a mixture of herbs if you have them. You can also use more fresh herbs than the one tablespoon this recipe calls for if you have an abundance of herbs (depending on which herb you use and how much you like that flavor.
- Then chop the parsley.
- Thinly slice the green onions.
- I put the dressing ingredients in my Magic Bullet (affiliate link) and buzzed them together, which gave a lovely green look to the dressing and combined the flavors.
- Wash and dry the tomatoes if needed. Sandee recommended a mixture of different colored tomatoes, but you could definitely make it with all red tomatoes if that’s what you have.
- Cut tomatoes into similar-sized pieces, either slices or chopped pieces, whichever you prefer.
- The red fresh garden tomatoes we used were quite juicy so I drained them in a colander for a quick minute.
- For dressing over the tomatoes, cover with a snap-tight lid, and let them marinate a few hours at room temperature. That’s it!
- This is best on the day you make it, but I was pleasantly surprised that it was still very good after it had been in the fridge overnight.
Make it a Low-Carb Meal:
Marinated Tomato Salad with Herb Dressing would taste great with Chicken Souvlaki, or Grilled Ginger-Soy Pork Chops, Rosemary Mustard Grilled Chicken, Chicken Cutlets with Mustard Sauce, or Maple Glazed Salmon for a tasty summer or early fall dinner.
More Summer Tomato Salads to Enjoy:
Middle Eastern Tomato Salad ~ Kalyn’s Kitchen
Tomato Salad with Burrata Cheese ~ White on Rice Couple
Tomato Cucumber Salad with Mint and Feta ~ Kalyn’s Kitchen
Tomato Basil Avocado Mozzarella Salad ~ Julia’s Album
Summer Tomato Salad with Goat Cheese ~ Kalyn’s Kitchen
6 large garden tomatoes (see notes)
2/3 cup olive oil
1/4 cup white wine vinegar
1/4 cup sliced green onions
1/4 cup finely minced fresh parsley (either curly or flat parsley will work here)
1 T minced fresh marjoram leaves (or other fresh herb, use more herbs if you like)
1 tsp finely minced fresh garlic
1 tsp. sea-salt
1/4 tsp. fresh ground black pepper
- Chop the fresh herbs of your choice, chop parsley, and thinly slice green onion.
- In food processor, blender, or Magic Bullet blender, add olive oil, vinegar, green onions, parsley, marjoram or other fresh herb, garlic, salt, and pepper. Buzz several times until well blended.
- Wash and dry tomatoes if needed. Cut each tomato in half lengthwise and cut away stem part.
- Then cut tomato halves into slices. You can cut each slice again to make bite-sized quarter slices if you like, or leave them in slices.
- Layer tomatoes in a bowl with a tight fitting lid, alternating tomato colors if you have different colored tomatoes.
- For dressing over tomatoes, cover, and let marinate for about 2 hours at room temperature. (You can marinate for a longer time if you need to.)
- You may want to spoon the dressing over the tomatoes a few times while they marinate if they aren’t all covered.
- Serve and wait for compliments.
- I was pleasantly surprised that leftovers were still pretty good when they had been in the fridge overnight, even though I never like to refrigerate fresh tomatoes.
Use two colors of tomatoes if you have that option. The combination of parsley and marjoram was delicious, but use any fresh herbs you have on hand for this tasty salad.
When you eat the tomatoes you’re not eating all the marinating liquid, so nutritional information reflects that.
Recipe slightly adapted from Our Neighborhood Cookbook from Sandee’s neighborhood in South Jordan, Utah.
Amount Per Serving:
calories: 378Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 0mgSodium: 600mgCarbohydrates: 12gfiber: 4gSugar: 7gprotein: 3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Marinated Tomatoes with Herb Dressing are a good recipe for any low-glycemic or low-carb diet, including any phase of the original South Beach Diet. Tomatoes do have some carbs, but they also have fiber so if you check the nutritional information you may be pleasantly surprised!
Find More Recipes Like This One:
Use Salads or Tomatoes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe was first posted in 2008, and I’ve made it many times since my sister Sandee gave me the recipe. It was last updated with greatly improved photos and more information in 2022.
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