Marinated tomato salad

Marinated tomato saladWith the summer season in full swing, there’s nothing better than heading to the farmer’s market, picking up some of the freshest produce, and putting together a great salad. Tomato salad is one of my boyfriend, Doug’s, favorite summer treats. And since it’s almost impossible to get him to eat his veggies, I decided to try a new recipe. When I say it was a hit with the boy, it’s definitely an understatement.

This recipe is super simple. I adapted it from the Food Network’s Ree Drummond’s version, but adjusted it to make sure Doug would be extra happy. So next time you find yourself at the produce market and the tomatoes look super plump and delicious, pick them up and try this incredibly fresh, flavorful, and bright marinated tomato salad.

Servings: 4

1 container red grape tomatoes
1 container yellow grape tomatoes
1 medium red onion, sliced thin
¼ cup olive oil
3 tablespoons balsamic vinegar
3 tablespoons parsley, minced
1 clove garlic, minced
1 ½ tablespoons jarred pesto
¼ teaspoon sugar
Salt and pepper, to taste


  1. Cut the red and yellow grape tomatoes in half and throw them into a medium size bowl.
  2. Add the sliced onions, olive oil, balsamic vinegar, parsley, garlic, pesto, and sugar. Mix together.
  3. Season with salt and pepper to taste.
  4. Refrigerate for at least one hour, allowing the tomatoes and onion to marinate in the dressing.
  5. Serve cold.

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