Italian Heirloom Tomato Salad (Marinated Tomato Salad)
This simple Italian heirloom tomato salad (Insalata di pomodori) combines ripe tomatoes with basil, oregano, and a simple olive oil and garlic-based dressing, for a simple, flavor-packed appetizer or side. This marinated tomato salad requires just 7 ingredients and is gluten-free, dairy-free, keto, clean-eating, low-calorie, heart-healthy, and naturally vegan.
Cut the tomatoes into slices - around ¼ to ⅓ inch is my preferred thickness. Alternatively, you could cut the tomatoes into small ½ inch wedges. You can do this with a sharp knife or a mandoline for even slices.
Transfer the slices to a large platter and sprinkle with the salt. Leave to rest.During this time, the salt will draw out excess liquid from the tomatoes, which will mix with the simple dressing for more of a marinade.
Step 2: Prepare the dressing
Mince the garlic.
Combine it in a small bowl with the lemon juice, vinegar, oil, and pepper. Whisk well.
Step 3: Assemble the heirloom tomato salad
Pour the dressing over the salted tomatoes (do this slowly and make sure they're well coated).
Add the fresh basil and oregano. I added the leaves whole. However, you could also finely chiffonade (ribbon-cut) the basil. Then set aside to marinate for 15-30 minutes.Make sure to taste the Italian tomato salad before serving to adjust any of the seasonings if necessary.
Optionally, if you want to add croutons, first cut some day-old bread into cubes/chunks, lightly spray with oil, and bake at 375ºF/170ºC until golden and crispy – check the full recipe method here.Once crispy, sprinkle the croutons over the salad right before serving- then enjoy!
How to Store?
Make ahead: you can prepare the dressing and croutons for this salad 1-2 days in advance. Store the dressing, covered, in the fridge and the croutons in an airtight container at room temperature.Storing: I recommend enjoying this heirloom salad within 10 hours for the very best texture. However, technically, you could keep any leftovers in the fridge for a day or two. The tomatoes will soften over time, though.
Notes
Use the freshest ingredients: this salad is best during tomato season when they're at their very best flavor-wise! Though, in Italy, I've heard that many Italians use tomatoes that are also just slightly underripe (with a bit of green in them still) for a great combination of sweetness and acidity/tartness.
Finding heirloom tomatoes: you're most likely to find heirloom tomatoes at farmers' markets over grocery stores. Or at least that's the case here in the UK.
Making this out of season: I recommend using vine tomatoes or cherry tomatoes (halved) when making this out of tomato season. These tomatoes tend to taste best out of season.
Ensure you marinate: for 15 minutes will do, but I recommend 30 minutes!
Don’t remove the salted tomato juice: this will combine with the dressing to add more flavor.
Don’t omit the salt: not only does it enhance the flavor, but it encourages the tomatoes to release extra juices, which combine with the other marinade ingredients for delicious results.
Store your tomatoes correctly: don’t be tempted to store them in the fridge. Instead, store your tomatoes at room temperature for the best texture and flavor!
Optional add-ins and Variations:Technically, there are tons (and tons) of optional add-ins for this simple tomato salad. However, this salad is all about the simplicity and balance of flavor. For that reason, here is a small list of potential variations.
Red onion: finely diced red onion can be added to the marinade for a pop of pungent flavor.
Other vegetables: cucumber, corn, and olives are my favorite simple additions.
Avocado: for a creamy element, you could add ½ avocado finely diced/sliced.
Capers: for little flavor bombs of tangy, salty flavor, add a tablespoon of capers.
Legumes: legumes like chickpeas or white beans will help to make a heartier dish.
Cheese: mozzarella or burrata could both be added to this tomato salad recipe. For a vegan option, use vegan mozzarella. Crumbled feta would also taste delicious.
Pine nuts: raw or lightly toasted; add a sprinkle to the top of the prepared marinated tomato salad for a little extra texture.
Check the blog post for lots of serving suggestions.