My Marinated Tomato Salad


 This recipe serves 10


  • 1/4 cup green onion, finely chopped Onions, green, spring or scallions (includes tops and bulb), raw
  • 3 cloves garlic, minced Garlic, raw
  • 1/4 cup red wine or balsamic or combination of each vinegar
  • 1 tsp season salt Salt, seasoned
  • 1/4 cup lemon juice Lemon juice, raw
  • freshly ground pepper Spices, pepper, black
  • 1/4 cup fresh basil leaves, chopped Spices, basil, ground
  • 2 tsp fresh thyme, chopped Spices, thyme, ground
  • 1 tsp fresh oregano, chopped Spices, oregano, ground
  • 1 cup olive oil Oil, olive, salad or cooking
  • 3 lbs ripe tomatoes -Beefsteak are best but others work, sliced 1/2" thick
  • 8 oz provolone or mozzarella
  • 2 tsp sugar Sugars, granulated


Step 1

In a bowl or jar, combine green onion, garlic,vinegar, and salt. let stand for 5 mins. Add lemon juice and season with pepper.

Step 2

In a small bowl mix herbs and then take out 1/3 of mixture adding it to oil mix. Let stand about 15 minutes then strain out herbs.

Step 3

Spoon 1/4 of vinaigrette on platter with sides. Arrange 1/2 tomato slices overlapping slices and season with salt sugar and pepper.

Step 4

Using a vegetable peeler, shave half of cheese over the tomatoes. Top with 1/2 of the remaining vinaigrette, 1/2 remaining herbs then last of the tomatoes and cheese.

Step 5

Finish off with remaining vinaigrette, herbs and seasonings

Step 6

Cover with plastic wrap and refrigerate for about 2 hours prior to serving. OR let it stand at room temperature.


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