Marinated Tomato Salad with Parsley and Marjoram Dressing

When my sister Sandee heard I was growing marjoram in my new herb beds, she gave me this recipe for marinated tomato salad, from a compilation of recipes by her neighbors appropriately called Our Neighborhood Cookbook. That was in June, before Utah had the hottest summer in years and my heirloom tomatoes got stubborn and refused to ripen. Last weekend I had yellow heirloom tomatoes at last, so I made the salad and after one taste I understood why my sister is in love with this recipe. Summer tomato season is always too short, and if you have fresh garden tomatoes, make this right away!

Sandee recommended a mixture of different colored tomatoes, but you could definitely make it with all red tomatoes if that's what you have.

Finely chopped fresh parsley and marjoram are important to the flavor here, although I'm thinking you could maybe use oregano in place of marjoram, maybe using a bit less.

The recipe didn't specify doing it, but I put the dressing ingredients in the chopper bowl of my immersion blender and buzzed them together, which gave a lovely green look to the dressing.

Marinated Tomato Salad with Parsley and Marjoram Dressing
(Makes 4 servings, recipe slightly adapted from Our Neighborhood Cookbook from Sandee's neighborhood in South Jordan, Utah)

Ingredients:
6 large garden tomatoes, preferably at least two colors of tomatoes
2/3 cup olive oil
1/4 cup white wine vinegar
1/4 cup sliced green onions
1/4 cup finely minced fresh parsley (either curly or flat parsley will work here)
1 T minced fresh marjoram leaves (original recipe called for 2 tsp.)
1/2 tsp finely minced fresh garlic
1 tsp. salt (I used ground sea salt)
1/4 tsp. pepper (I used fresh ground black pepper)

Instructions:

Wash and dry tomatoes if needed. Cut each tomato in half lengthwise and cut away stem. part Then cut tomato halves into slices, and cut each slice again to make bit-sized quarter slices. (The original recipe said slices, but I liked having the tomato pieces a bit smaller.) Layer tomatoes in a bowl with a tight fitting lid, alternating tomato colors if you have different colored tomatoes.

In food processor, blender, or bowl attachment of immersion blender, add olive oil, vinegar, green onions, parsley, marjoram, garlic, salt, and pepper. Buzz several times until well blended.

Pour dressing over tomatoes, cover, and let marinated for an hour or two at room temperature. (The original recipe called for tomatoes to be refrigerated for a much longer time, but Sandee and I agree they're better when they haven't been chilled.) You may want to spoon the dressing over the tomatoes a few times while they marinate if they aren't all covered.

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South Beach Suggestions:

This recipe is perfect for any phase of the South Beach Diet and would be a perfect side dish for something cooked on the grill.

More Tomato Salads to Enjoy Before It's Too Late:
Chopped Tomato and Cucumber Salad with Mint, Feta, Lemon, and Thyme
Summer Tomato Salad with Goat Cheese, Basil Vinaigrette, and Fresh Herbs
Middle Eastern Tomato Salad
Tomatoes, Hearts of Palm, Olives, and Feta with Basil Vinaigrette
Vegan Tomato Salad with Cucumbers, Avocado, Cilantro, and Lime (all phases)
Chickpea (Garbanzo Bean) Salad with Tomatoes, Olive, Basil, and Parsley) (all phases)