Ingredients
Tomatoes
- 1 pound (450 grams) ripe tomatoes, cut into thick slices (about 5 on-the-vine tomatoes)
Marinade
- 3 tablespoons extra virgin olive oil
- 1 ½ tablespoons balsamic vinegar (not glaze)
- ¼ teaspoon grated garlic
- 1 tablespoon chopped basil leaves
- 1 tablespoon chopped parsley leaves
- ½ scant teaspoon fine salt
- Freshly ground pepper, to serve
Instructions
- Prepare Tomatoes: Wash the tomatoes thoroughly and cut them into thick slices. Arrange the slices evenly on a serving plate.
- Mix Marinade: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, grated garlic, chopped basil, chopped parsley, and fine salt until well combined.
- Marinate Tomatoes: Pour the marinade evenly over the tomato slices, ensuring each slice is coated with the flavorful mixture.
- Let it Rest: Allow the tomatoes to marinate at room temperature for at least 15-20 minutes to absorb the flavors. Optionally, you can refrigerate for up to 1 hour before serving.
- Season and Serve: Just before serving, sprinkle freshly ground pepper over the tomatoes to taste. Serve as a refreshing appetizer or a side salad.
Notes
- Use ripe, firm tomatoes for the best texture and flavor.
- Adjust the amount of garlic and herbs according to your preference.
- This salad is best enjoyed fresh but can be refrigerated for up to a day.
- Balsamic vinegar adds a pleasant tang without overpowering the natural sweetness of the tomatoes.
- Serve with crusty bread for a complete light meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
