1.5 pounds ripe tomatoes (heirloom, cherry, or vine-ripened), sliced or chopped6 tablespoons extra virgin olive oil2 tablespoons red grape vinegar (or red wine vinegar)1 garlic clove, finely minced or grated1 teaspoon Dijon mustard (optional, for a touch of tang and body)1 teaspoon honey (optional, balances acidity)½ teaspoon salt (or to taste)Freshly ground black pepper, to taste¼ cup fresh herbs, chopped (basil, parsley, thyme, oregano, or a mix)1 small shallot, finely sliced (optional for extra depth)🔹 Step 1: Make the Herb VinaigretteIn a small bowl or jar, whisk together olive oil, vinegar, garlic, mustard, honey, salt, and pepper.Stir in the fresh chopped herbs and shallot if using. Let sit for 5–10 minutes to meld the flavors.🔹 Step 2: Prepare the TomatoesWash and slice tomatoes into wedges, rounds, or bite-sized chunks, depending on the type.Arrange tomatoes in a shallow bowl or serving dish.🔹 Step 3: MarinatePour the vinaigrette over the tomatoes and gently toss to coat.Let sit at room temperature for 15–30 minutes before serving to allow the flavors to absorb.🍽️ Servings:Serves 4–6 as a side dish or appetizer💡 Notes & Tips:Tomato Tip: Use the ripest tomatoes you can find — color and smell are good indicators.Make It Heartier: Add sliced mozzarella, avocado, or crusty bread to make it a light meal.Chill Factor: Best served at room temperature. Avoid refrigerating tomatoes before use; it dulls their flavor.Leftovers: Great the next day — spoon over toast or mix with pasta or grains.🧠 Health Benefits:Rich in Lycopene: Tomatoes are packed with antioxidants that support heart health.Healthy Fats: Olive oil helps absorb fat-soluble vitamins (A, D, E, K) and enhances satiety.Low in Calories: Naturally light and hydrating — perfect for warm weather or light meals.🧾 Nutritional Info (per serving – approx.):Calories: 140Fat: 12gCarbohydrates: 6gFiber: 2gProtein: 1gSugar: 4gSodium: 180mg(Based on 6 servings; may vary depending on tomato type and additions.)❓ Q&A:Q: Can I use dried herbs instead of fresh?A: Yes, but reduce the amount to 1–2 teaspoons total. Let the vinaigrette sit longer so the flavors can bloom.Q: Is there a substitute for red grape vinegar?A: Absolutely — red wine vinegar, sherry vinegar, or even balsamic (for a sweeter twist) work well.Q: Can I make this ahead of time?A: You can prepare the vinaigrette and slice the tomatoes ahead, but combine them no more than 2 hours before serving for the best texture.Q: What pairs well with this salad?A: Grilled meats, seafood, crusty sourdough, or a soft cheese like burrata or feta.Q: Can I make it oil-free?A: Yes! Skip the oil and add a little mashed avocado or plain yogurt for creaminess, or simply enjoy with just vinegar and herbs.
Bright, Flavorful Marinated Tomato Salad
