Ingredients
Vegetables & Herbs
- 4 large ripe tomatoes, hard to the touch
- 2 garlic cloves, pressed
- 1/4 small white onion, finely diced (or use red or yellow onion)
- 1/2 small bunch of fresh dill weed (or fresh basil, parsley, cilantro)
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Kosher salt and ground black pepper, to taste
Instructions
- Prepare the Vegetables & Herbs: Slice the tomatoes into 1/3-inch thick slices and finely chop the garlic cloves, onion, and herbs of your choice.
- Make the Marinade: In a small bowl, combine the chopped garlic, onion, herbs, extra-virgin olive oil, balsamic vinegar, and honey. Mix well until fully combined.
- Arrange the Tomatoes: Lay the tomato slices on a shallow platter or plate. Season the tomatoes evenly with Kosher salt and ground black pepper.
- Marinate the Tomatoes: Spoon the prepared garlic-herb marinade evenly over the tomato slices, ensuring they are well coated.
- Marinate and Chill: Cover the platter with cling film and refrigerate for at least 1 hour before serving. This allows the flavors to meld and penetrate the tomatoes.
Notes
- Serving size is based on one large tomato (about 2-3 slices per serving).
- If you don’t like dill, substitute with fresh basil, parsley, or cilantro.
- Avocado oil can be used instead of olive oil for a different flavor profile.
- Choose ripe but firm (hard to the touch) tomatoes; avoid soft or mushy ones for best texture.
- The marinade tastes even better if made ahead and left to develop in the fridge.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: No-cook
- Cuisine: American, Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tomato
- Calories: 179 kcal
- Sugar: 10 g
- Sodium: 593 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
