3 Cheese Marinated Tomatoes Salad
Garden picked juicy tomatoes marinated in a tangy/sweet balsamic dressing full of fresh herbs, lots of garlic and of course, three cheeses.
Servings: 8
Ingredients
- 5 Tomatoes Farm stand or garden picked are best. Choose small to medium in size.
- 1/3 Cup Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 1 teaspoon Sugar
- 2 teaspoons Honey
- 1 Tablespoon Parmesan Fresh grated
- 2 Cloves of Garlic Large, minced
- 1 Tablespoon Parsley Minced
- 1 Tablespoon Basil Minced
- Salt and Pepper to taste
- 4 ounces Mozzarella Cheese Fresh, chopped
- 4 ounces Feta Chopped
Instructions
- Slice the tomatoes 1/2" thick, and arrange on a platter.5 Tomatoes
- In a glass measuring cup, combine olive oil, balsamic vinegar, sugar, honey, parmesan cheese, garlic, parsley, basil, salt, and pepper.1/3 Cup Olive Oil, 2 Tablespoons Balsamic Vinegar, 1 teaspoon Sugar, 2 teaspoons Honey, 1 Tablespoon Parmesan, 2 Cloves of Garlic, 1 Tablespoon Parsley, 1 Tablespoon Basil, Salt and Pepper
- Whisk the dressing vigorously to emulsify and pour over the tomatoes in the dish.
- Cover and marinate for 2 to 3 hours on the countertop or if you need more time, place in the refrigerator. If you do that, bring chilled tomatoes to room temperature before serving.
- Garnish with mozzarella, feta and additional chopped fresh herbs as well as a quick sprinkling of salt and pepper.4 ounces Mozzarella Cheese, 4 ounces Feta
Video
Notes
Heirloom tomatoes or grape tomatoes are fine to use but we can't emphasize enough that fresh from the garden or farmer's market will be 100 times better than store bought.
Marinated tomatoes will only keep for a couple of days before they start to break down. So, refrigerate left overs and eat within 2 days.
Nutrition
Serving: 0.25cups | Calories: 187kcal | Carbohydrates: 7g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 262mg | Potassium: 206mg | Fiber: 1g | Sugar: 5g | Vitamin A: 851IU | Vitamin C: 11mg | Calcium: 157mg | Iron: 1mg