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Marinated Tomato Salad

Marinated Tomato Salad


3 Extra Large Tomatoes
⅓ Cup Extra Virgin Olive Oil
¼ Cup Red Wine Vinegar
2 tablespoons Finely Chopped Red Onion
1 Large Clove Garlic, Minced
Fresh Parsley or Basil, chopped (optional)
Cut tomatoes into ½ inch slices. Place tomato slices in a Pyrex baker. Shake vigorously all other ingredients in a jar with tight lid. Then pour over the tomatoes. Chill for 12 hours in the refrigerator, or 2 to 3 hours at room temperature. If desired, chop fresh parsley and basil. Spread over tomatoes and serve at room temperature.