Marinated Tomato Salad with Parsley and Marjoram Dressing
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
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
1 T minced fresh marjoram leaves
1/2 tsp finely minced fresh garlic
1 tsp. salt
1/4 tsp. pepper
Directions
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. 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 marinate for an hour or two at room temperature. You may want to spoon the dressing over the tomatoes a few times while they marinate if they aren’t all covered.