Easy Marinated Tomatoes (5-Minute Prep!)

These easy marinated tomatoes are one of my favorite ways to enjoy fresh tomatoes during tomato season! Juicy tomatoes get tossed with extra virgin olive oil, lemon juice, garlic, and fresh parsley, then chilled while all those delicious flavors come together. With just a handful of ingredients and 5 minutes of prep, this tomatoes recipe makes a simple side dish, an easy appetizer, or a snack you’ll want to eat straight out of the bowl!

Easy Marinated Tomatoes

Y’all… it is HOT down here in the summer, and when it’s this hot, the last thing I want to do is stand over a stove – especially for a side dish!

That’s exactly why I love this recipe so much. These marinated tomatoes are as easy as it gets. You chop, you toss, you chill… and the fridge does all the work while those ripe tomatoes soak up the simple marinade. Easy peasy!

They’re a great way to use up beautiful tomatoes when you have more than you know what to do with, whether they’re garden tomatoes, a tomato harvest from a sweet neighbor, or store-bought tomatoes from the grocery store. Any of them will work!

Why You’ll Love This Recipe

It’s a make-ahead recipe. You can prep these in 5 minutes in the morning and have tangy tomatoes ready by dinner. Actually, they need to sit for a few hours, so making them ahead isn’t just allowed… it’s required!

Just a handful of ingredients. Olive oil, lemon juice, garlic, parsley, and salt. That’s it! No fancy ingredients and nothing you can’t find at any grocery store.

It works with any type of tomatoes. Roma tomatoes, cherry tomatoes, grape tomatoes, heirloom tomatoes… whatever you have or whatever looks best at the store. This tomato salad recipe loves them all.

Tools Needed

• Sharp knife and cutting board
• Medium size bowl (or a large bowl if you’re doubling the recipe!)
• Garlic press (optional, but it makes mincing garlic so fast)

Ingredients

Here’s what you’ll need to make these easy marinated tomatoes:

• Fresh Roma tomatoes – or swap in cherry tomatoes, grape tomatoes, or plum tomatoes… really, just about any tomato will work!
• Fresh flat-leaf parsley – minced
• Olive oil – I like extra virgin olive oil here for the best flavor
• Lemon juice – fresh squeezed is my favorite, but bottled works too
• Minced garlic – fresh garlic cloves run through a garlic press are wonderful, or use the jarred kind to save time
• Salt

Find the full recipe with ingredient measurements in the recipe card below.

How to Make Marinated Tomatoes

This could not be simpler… here we go!

1. Remove the stems and chop the tomatoes into bite-sized pieces with a sharp knife. You don’t want large pieces here… smaller bites soak up more of the marinade!
2. Place the tomatoes in a medium bowl. Add the olive oil, parsley, lemon juice, garlic, and salt.
3. Gently toss until the tomatoes are evenly coated. Be gentle so you don’t crush them!
4. Cover and refrigerate for at least 3 hours. For even more flavor, let them marinate overnight. Enjoy!

Pro Tips

• Use ripe tomatoes for the best results. The sweetness of the tomatoes is what makes this recipe shine, so pick the best tomatoes you can find… summer tomatoes at their peak are absolute perfection here.
• Use flat-leaf parsley for the best flavor. Curly parsley just doesn’t taste as good in this recipe, in my opinion.
• For the best texture, chop everything into similar-sized pieces so every bite is evenly coated.
• Let the tomatoes sit at room temperature for 10-15 minutes before serving. Taking the chill off really wakes up the flavors!
• Don’t toss out the tomato juices left in the bowl… that marinade is liquid gold. Spoon it over whatever you’re serving or sop it up with bread!

Variations

One of the best things about this recipe is how easy it is to make it your own. A few ideas:

• Add a splash of vinegar. Red wine vinegar, white wine vinegar, or apple cider vinegar all add a lovely tang in place of (or alongside) the lemon juice. A drizzle of balsamic vinegar makes delicious balsamic marinated tomatoes, too!
• Swap the herbs. Not a fan of parsley? Fresh basil is amazing with tomatoes (hello, caprese vibes!), and oregano is delicious too. Additional chopped fresh herbs never hurt anybody!
• Add onion. Thinly sliced red onion, white onion, or green onions add a nice bite.
• Spice it up. A pinch of red pepper flakes or some diced jalapeno pepper gives these a little kick. Freshly cracked black pepper is always welcome!
• Add cheese. Toss in fresh mozzarella balls for a cherry tomato salad situation, or crumble in feta cheese. A sprinkle of parmesan cheese is yummy too!

Serving Suggestions

These tangy tomatoes are a great side dish with just about anything off the grill… burgers, grilled chicken, steak, you name it.

They also make an easy appetizer spooned over toasted crusty bread (with those tomato juices drizzled on top… trust me!).

A few more of my favorite ways to serve them: over cottage cheese for an easy lunch, piled on thick slices of bread for a next-level tomato sandwich, or tossed with pasta for a super simple summer dinner.

Storage Instructions

These marinated tomatoes have a short shelf life, so plan to enjoy them within 24 hours for the best texture. After that, they can get soft and develop a gritty texture.

Store them covered in the refrigerator, and give them a gentle stir before serving. I don’t recommend freezing them… the tomatoes turn mushy when thawed.

FAQ

What type of tomatoes should I use?

Any kind you love! Roma tomatoes (also called plum tomatoes) hold their shape beautifully, but cherry tomatoes and grape tomatoes are delicious here too… just slice the smaller tomatoes in half. Larger tomatoes and heirloom tomatoes work as well; just chop them into bite-sized pieces.

Can I marinate the tomatoes at room temperature instead of the fridge?

I recommend the refrigerator for food safety since these marinate for 3+ hours. Just pull them out about 10-15 minutes before serving so they’re not ice cold… a little time at room temperature brings out the best flavor!

Can I make these ahead of time?

Absolutely! That’s the whole idea. Make them in the morning and they’ll be perfect by dinner. Overnight is even better, but try to enjoy them within about 24 hours.

Do I have to use a shallow dish?

Nope! A regular bowl works great. Spreading the tomatoes in a shallow dish in a single layer does help them marinate a little more evenly, but honestly, a good toss or two while they chill accomplishes the same thing.

More Easy Recipes

Love easy recipes like this one? Here are a few more to try:

• Creamy Boursin Cheese Pasta (with roasted cherry tomatoes!)
• Creamy German Cucumber Salad Recipe (Gurkensalat)
• Old-Fashioned Cucumber and Onion Salad Recipe
• Cherry Tomato Mozzarella Salad (Caprese Salad)
• Tennessee Onions Recipe (Cheesy Onion Casserole)

Final Thoughts

Quick marinated tomatoes like these are proof that the simplest recipes are often the best ones. A handful of ingredients, 5 minutes of prep, and the fridge does the rest!

Whether you’re swimming in a summer tomato harvest or you just grabbed a pound of Roma tomatoes at the grocery store, I hope you’ll give this tomato salad a try. And don’t be afraid to make them your own with different herbs, a splash of vinegar, or your favorite add-ins!

⭐⭐⭐⭐⭐ Tried this recipe? Please take a moment to leave a comment and a star rating below… it helps me grow my blog, and I’d be so grateful!