Marinated Tomato Salad Recipe
This sweet, tangy Marinated Tomato Salad with homemade Catalina dressing creates a colorful side dish even when tomatoes are not at their best.
Servings (change as needed): 5
- 1 pound tomatoes (I use about 9-10 larger cocktail tomatoes)
- 4 green onions
- 1/4 cup ketchup
- 2 tablespoon sugar (or 1 1/2 of you prefer less sweet)
- 3 tablespoon red wine vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt and pepper
- 1/2 cup neutral tasting olive oil or Canola oil
PREPARE TOMATOES AND GREEN ONIONS: Finely chop green onions. Slice tomatoes to 1/4 or 1/2 inch thick. If you are using regular tomatoes, you can cut each slice in half. If tomatoes have a lot of juice and seeds, I grab a bunch at a time and give them a good squeeze between my two hands over the sink. This will prevent the salad from becoming too watery.
MAKE THE CATALINA DRESSING: In a food processor or blender, add all Catalina Dressing ingredients except oil. Pulse a few times until blended. Slowly add the oil and process for a minute. Alternatively, whisk ingredients together in a bowl and slowly add in oil while whisking until thickened.
LAYER THE TOMATO SALAD INGREDIENTS: In a medium sized bowl (glass if possible to see all the colours), add a tablespoon or so of dressing to cover the bottom. Place the tomatoes in a single layer on top of dressing. Lightly sprinkle tomatoes with salt. Sprinkle with some green onions. Repeat layers, ending with green onions. Cover and let sit for an hour or two on the counter or up to one day in the fridge to blend the flavors.
Make Ahead: the recipe can be made a day or two ahead and kept, covered, in the fridge.
Nutrition values are estimates.
Calories: 246kcal | Carbohydrates: 13g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Sodium: 236mg | Potassium: 292mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1012IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 1mg