I can almost taste it!


Ripe, juicy tomatoes soak up olive oil, red wine vinegar, onion, garlic, & fresh herbs in Marinated Tomatoes, a zesty summer salad or a versatile side dish! This is the perfect thing when the weather is cooking, when you want something cold and tangy. Delicious on its own with sour dough bread, maybe a pita or two. Goes perfectly with the whipped feta recipe I published  last year.–Herewith reprinted so you don’t have to search for it.

Perfect summer fare

If you want to beef it up–ha ha–perfect accompaniment for hamburger but also with fried fish, and chicken breast.

You will love them

Servings               6 servings

Adapted from  Samantha Skaggs


  • 3 extra-large ripe tomatoes
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar–must be red wine vinegar
  • 2 tablespoons finely chopped red onion
  • 1 large clove or two small cloves garlic, finely minced or crushed
  • 1 tablespoon minced fresh parsley plus additional for garnish
  • 1 tablespoon minced fresh basil plus additional for garnish
  • 1 teaspoon salt
  • Freshly ground black pepper to taste



  1. Cut the tomatoes into ½-inch thick slices and arrange in a single layer in a large, shallow dish. Measure the oil, vinegar, onion, garlic, parsley, basil, salt, and pepper in a jar with a tight- fitting lid. Shake vigorously to combine and evenly pour over the tomatoes in the dish. Cover and marinate for 2 to 3 hours on the counter, or 12 to 24 hours in the refrigerator. Bring chilled tomatoes close to room temperature before serving. Transfer tomatoes to serving dishes, spoon juices over the tops, and garnish with additional chopped fresh herbs, if desired. Best served cold


Dried herbs are more potent than fresh, so you only need ⅓ the amount when using dried herbs. You may substitute 1 teaspoon dried parsley and 1 teaspoon dried basil for the fresh herbs in this recipe. Also feel free to switch up the herbs you use.



1 200 gm tub feta—try to get the Danish one –more creamy

110 gms Greek yoghurt

2 tablespoons Olive oil

Garlic—don’t go mad—we used powdered

1 ½ teaspoon dry oregano

Optional pinch chili flakes


Blitz the whole lot in the blender till smooth

Serve straight from the fridge.










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