Marinated Tomato Salad
Prep time
Total time
Recipe type: Salads, Sides
  • About 2 pounds of grape or cherry tomatoes
  • ½ medium onion
  • ⅓ cup red wine vinegar
  • 1 garlic clove
  • ½ teaspoon salt
  • 5 or 6 grinds fresh black pepper
  • ½ teaspoon honey
  • ½ cup good olive oil
  • 5 or 6 good sized fresh basil leaves
  1. Cut the tomatoes into slices, or quarters, depending on the type that you use.
  2. Slice the onion very thinly, and separate into rings
  3. Combine the tomatoes and onions very gently in a medium sized bowl.
  4. Put the red wine vinegar in a deep sided bowl
  5. Use a microplane or other fine grater to grate the garlic into the vinegar, and stir them together - allow to sit for 5 minutes.
  6. Add the salt, pepper and honey, and whisk together until the salt is dissolved and the honey is mixed in.
  7. Stream the oil in while whisking vigorously, until it is all incorporated.
  8. Lay the basil leaves one atop the other, and then roll the stack into a tight tube - use a very sharp knife to cut into fine ribbons - pull them out with your fingers to get them separated,
  9. Add the dressing and the basil to the tomatoes, and stir gently.
  10. Allow to sit at room temperature for about 2 hours and then serve.
  11. Best eaten the same day, but refrigerate any leftovers.
Recipe by The Creekside Cook at