Friday, August 02, 2013

Marinated Tomato Salad with Parsley and Marjoram Dressing (and Ten More Tomato Salad Recipes)

Marinated Tomato Salad
This Marinated Tomato Salad with Parsley and Marjoram Dressing is one of the best reasons I've found to grow Marjoram!

(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and I've been making this Marinated Tomato Salad every year since 2008, which is when my sister Sandee gave me the recipe.  And if you're not growing marjoram, this recipe is a good reason to plant some!)

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. If you have fresh garden tomatoes, make this right away!  And summer doesn't last forever, so check after the recipe for ten more good ideas for summer tomato salads to enjoy before it's too late!


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.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Summer Tomato Salads to Enjoy Before It's Too Late:
(Recipes from other blogs may not be low-glycemic or South Beach Diet friendly; check ingredients.)
Heirloom Tomato Salad with Burrata Cheese ~ White on Rice Couple
Chopped Tomato and Cucumber Salad with Mint, Feta, Lemon, and Thyme ~ Kalyn's Kitchen
Tomato, Beet, and Basil Salad with Balsamic Vinaigrette ~ The Perfect Pantry
Summer Tomato Salad with Goat Cheese, Basil Vinaigrette, and Fresh Herbs ~ Kalyn's Kitchen
Moroccan Tomato Salad ~ Kayotic Kitchen
Middle Eastern Tomato Salad ~ Kalyn's Kitchen
Tomato, Onion, and Avocado Salad ~ Simply Recipes
Tomatoes, Hearts of Palm, Olives, and Feta with Basil Vinaigrette ~ Kalyn's Kitchen
Tomato Salad with Basil Cream Dressing ~ Lottie and Doof
Vegan Tomato Salad with Cucumbers, Avocado, Cilantro, and Lime ~ Kalyn's Kitchen

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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30 comments:

Lydia (The Perfect Pantry) said...

Lovely! I have oregano growing in my herb garden, but it is so potent that I seldom use it. I've been thinking about replacing it with marjoram next summer. I do try the oregano to use in the winter, but when it's fresh, I find it overpowering.

Kalyn said...

Lydia, I really like the fresh marjoram. I also think you might like a plant called Italian oregano. It's a bit less strong than the Greek or Turkish oregano, which I agree, can be pretty overpowering in a dish.

Ilva said...

This time I hope I get the right blogger id, yesterday I commented with my Paper Chef id, I have no brains anymore! I really like this idea of actually marinating the tomatoes, that must be perfect to do during the winter when we get rather boring tomatoes! Thanks Kalyn! I see a whole ocean of possibilities here when the annual ones are gone

Rachel said...

I love majoram but you rarely see recipes that call for it. Thanks for sharing!

Alisa said...

I know the perfect beverage for this yummy dish...Limoncello Its perfect for salads, and pasta too! Im glad i was able to find your blog! lots of great recipes :)

magpie said...

I love tomato salads - so refreshing :) Thanks for the recipe.

Burcu said...

Hi Kalyn, everytime I come here I admire your new tomato banner more.

Kalyn said...

Ilva, that's funny. I used to do that when I had my student blog.

I think this was the first time I've ever used marjoram, so glad peole like it!

Burcu, I will be sure to tell Rand who makes the banners. He wasn't sure he liked this one, but I love it!

Maria said...

Look at your tomatoes! They are gorgeous!

bee said...

gorgeous dressing. it must have been really fragrant. i'm gonna try it with tarragon.

Kalyn said...

Maria, I just wish I had a lot more!

Bee, tarragon! That's a brilliant idea.

haleysuzanne said...

I love tomato salads, and this looks beautiful. Marjoram goes so nicely with them....I'll have to hit up the farmers market this weekend and hope for lovely tomatoes!

Nate-n-Annie said...

Tomatoes don't taste so good when they're chilled. That's why we never refrigerate our homegrown toms.

health information said...

I love tomatoes but I don't know that I can do that on tomatoes. Thanks for sharing.

ChichaJo said...

This is a delicious looking salad! What color! I must try this...mangoes here are great and I'm supposed to get a load of organic tomatoes tomorrow...all that's missing is the marjoram! You are lucky for your herb garden :)

Kalyn said...

Chicajo, those are yellow tomatoes, but I think mangoes would taste good in this too.

Hillary said...

I love fall but I do NOT want to say goodbye to these luscious tomatoes. What a gorgeous salad.

Nevis said...

I bet that would be delicious with some fresh mozzeralla!

Kalyn said...

I think fresh mozarella is a brilliant idea!

Terry B said...

Marion just recently got a big, plump yellow heirloom tomato at one of the local farmers markets here in Chicago. It. Was. Amazing.

This dressing sounds like a great use for them too! I think I might leave out the salt until the end, though. It can have a tendency to leech the juices out of tomatoes—although the oil might help guard against that.

Arfi Binsted said...

Kalyn, I'm still fasting. Looking at this makes me in dilemma, whether I should turn the computer off or just close my eyes hehehehe *kidding*

Jeanne said...

How beautiful! And I hear you on stubborn tomatoes.... umm, think I can make this with GREEN tomatoes?! That's all I have at the moment but I live in hope :)

Branded Knife Sets said...

Your recipe Marinated Tomato Salad with Parsley and Marjoram Dressing is great.I like it I'll make it soon.

Valentina said...

Oh my God this looks stunning!! I envy people who can grow herbs. I have been so unsuccessful apart from basil.

Jessica said...

Hi Kalyn!! I found your blog a few weeks ago and and IN LOVE with your recipes! I plant a lot of vegetables and herbs over here in Michigan and I plan to use many of your recipes!!!

Kalyn said...

Jessica, thanks! You'll love this salad, got it from my sister who also loves tomatoes.

Lydia (The Perfect Pantry) said...

This summer, the tomatoes are late in coming. I'm going to revisit some of these recipes as soon as the tomatoes arrive! Thanks again for linking to one of my recipes.

Kalyn Denny said...

Lydia, my tomatoes on the deck are puny too: I can only hope it's the too hot weather. Still not sure that experiment was a success.

Nikki said...

I have not ever used marjoram, but if I see any fresh when I go to the farmer's market this morning, I will pick some up. I was introduced to boxwood basil last night. It looks like thyme, but the leaves are all small and tiny so there's no need to chopping. Have you had any?

Kalyn Denny said...

Nikki, I did grow Boxwood Basil last year at my old house and liked it. I think it would be great to use in a salad like this, where the herbs are chopped.

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