Ingredients
* The Base:
* 4–5 large, ripe tomatoes (vine-ripened or Roma work best), sliced into rounds
* The Marinade:
* 1/4 cup extra virgin olive oil
* 2 tbsp red wine vinegar (or apple cider vinegar)
* 3–4 cloves garlic, minced
* 1/2 cup fresh parsley, finely chopped
* 1/4 cup fresh cilantro or dill, finely chopped
* 2 green onions, thinly sliced
* The Seasoning:
* 1 tsp sugar (to balance the acidity)
* 1/2 tsp salt
* 1/4 tsp black pepper
* 1/2 tsp red pepper flakes (optional, for the heat seen in the photo)
Instructions
* Slice the Tomatoes: Cut your tomatoes into uniform slices, about 1/4-inch thick. Arrange them on a large platter or in a shallow bowl.
* Make the Dressing: In a small jar or bowl, whisk together the olive oil, vinegar, minced garlic, sugar, salt, pepper, and red pepper flakes.
* Add the Greens: Stir in the finely chopped parsley, cilantro/dill, and green onions. The dressing should be very “herby” and thick.
* Marinate: Pour the herb dressing generously over the tomatoes, ensuring every slice is coated.
* Chill: For the best flavor, let the salad sit at room temperature for 20–30 minutes or in the fridge for an hour before serving. This allows the tomatoes to release their juices and mingle with the vinegar.
Serving Suggestion
This salad is incredible when served with crusty bread to soak up the leftover marinated juices at the bottom of the plate.
Summary of Your Full Recipes
| Dish | Primary Cooking Method | Best Paired With… |
|—|—|—|
| Garlic Butter Beef Tips | Slow Cooker | Mashed Potatoes |
| Garlic Parmesan Chicken | Slow Cooker | Included Shell Pasta |
| Cheeseburger Rollups | Oven Baked | Special Dipping Sauce |
| Marinated Tomato Salad | No-Cook / Chill | Crusty Bread |
