Marinated Tomatoes With Basil and Balsamic Vinegar

Total Time
Prep 20 mins
Cook 30 mins

Fresh flavor with little effort, perfect for summer! Adapted from Southern Living magazine. Cook time is chill time.

Ingredients Nutrition


  1. Mix onion slices and 4 cups ice water in a large bowl; let stand 30 minutes. Drain and pat dry with paper towels.
  2. Whisk together vinegar, olive oil, 2 tbls. water, sugar, salt, pepper and garlic. Stir in basil and parsley.
  3. Layer half of the tomato slices in a shallow dish. Top with half of the onion slices. Drizzle with half of the dressing. Repeat with remaining tomato slices, onion slices and dressing. Cover and refrigerate 30 minutes.
  4. Sprinkle with Parmesan curls, if using, and serve with French bread. Serve at room temperature.
Most Helpful

I took this dish to a fish fry a couple of nights ago and came home with an empty bowl. It really got rave reviews. I only used 1/2 cup of the vinegar, as I don't care for it when it is too strong. I used a pomegranite/balsamic vinegar that I had on hand and that worked out fine. I also added about a quarter pound of real mozzarella cubed on top. Very good use of seasonal fresh tomatoes and I think it would be very good with those little grape tomatoes for something different in the winter.

SoDakCook September 07, 2009

This tomato "salad" is bursting with flavor. I just picked my first vine-ripened tomatoes of the season yesterday (about 8 small ones) and I ran in to make this salad to accompany our dinner. Soaking the red onions made their flavor more subtle, so they did not overpower the dish. Loved the balsamic tang. I served over sliced sourdough bread because that is what I had on hand, but definitely I recommend a thick, crusty bread as specified in the recipe or the sauce can make it soggy (I didnt let it get too soggy though-- I devoured it so fast!!!). Definitely do the fresh parm cheese curls. They're yummy. Thanks, Sharon. I would definitely make this one again.

Dr. Jenny August 24, 2008

I am able to get good cherry tomatoes here in winter and that's what I went with. The dressing is beyond wonderful. This is one of those simple dishes that really go beyond 5 stars for me. Can't wait to make this in summer with vine-ripened tomatoes.

evelyn/athens March 06, 2007