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Tomato salad with fresh herb dressing recipe

Tomato salad with fresh herb dressing recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Tomato salad

Ripe tomatoes are sliced and marinated with a fresh thyme, oregano, parsley and garlic dressing. A sprinkling of grated Parmesan or feta cheese completes this simple salad or side dish.

1 person made this

IngredientsServes: 8

  • 4 large ripe tomatoes, sliced
  • 60ml olive oil
  • 2 tablespoons freshly chopped thyme leaves
  • 2 tablespoons freshly chopped oregano
  • 2 tablespoons freshly chopped parsley
  • 2 tablespoons freshly chopped chives
  • 2 tablespoons minced garlic
  • 20g freshly grated Parmesan cheese
  • salt and freshly ground black pepper, to taste

MethodPrep:10min ›Extra time:1hr chilling › Ready in:1hr10min

  1. Arrange tomato slices in a shallow dish. Whisk olive oil, thyme, oregano, parsley, chives and garlic in a small bowl. Add salt and pepper. Pour dressing over tomatoes, covering evenly. Top with cheese. Cover and refrigerate for at least 1 hour before serving.

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Reviews & ratingsAverage global rating:(72)

Reviews in English (58)

Very simple, and quick to put together. Unfortunately I did not have fresh herbs, so had to use quality dried. I cut the herbs down by half. Added a small amount of sugar, and red wine vinegar to the dressing. Substituted the Parmesan for Feta cheese. Worked perfectly with my Lasagna dinner last night!-12 Jan 2013

by naples34102

Sliced tomatoes with herbs and olive oil is a staple in my house. But for some reason, this was particularly delicious. Maybe it's the COMBINATION of herbs which makes it so special. Or maybe it's the minced garlic or Parmesan cheese, which I don't generally use. Just don't refrigerate this, which is always a no-no with fresh tomatoes.-26 Apr 2008

by Jenny

I made one big change that made this delicious, even though I had to use some bottled spices because I didn't have fresh on hand. I added two tablespoons of red wine vinegar, oh my god good. This even smelled awesome while I made it, and because of timing it didn't get to sit for long either. The red wine vinegar was even better than balsamic, which I didn't think was possible. If I make this recipe again with fresh ingredients and enough time to marinate, this recipe is 10 stars! I will make this again for sure!-31 Mar 2008

Fresh Tomato Relish

Fresh Tomato Relish is full of bright, sweet, and tangy flavors making it irresistible! Serve it as an appetizer with crunchy bread and cheese or as a dip with chips. It’s super versatile and makes the best topping for grilled burgers, sausages, chicken, and fish. This simple no-canning recipe made with fresh vegetables is the perfect “something extra” that tastes like summer in every bite.

There are just a few things in life, well, specifically food that I’m willing to argue over. One of them is tomatoes. And if you’ve ever picked a fresh tomato and tasted it while it was still warm then you know just how good they can be.

With all that passion behind my love for really good, fresh tomatoes comes my desire to have delicious recipes featuring this beautiful fruit. And now, I can proudly say, I’ve got a winner with this recipe for Fresh Tomato Relish.

While honey is not encouraged during the weight loss phase of the THM plan, a little bit now and then typically is not problematic for most people. A small amount of this dressing on occasion should be fine.

However, if you find yourself wanting this dressing on a regular basis (totally understandable), you’ll want a non-glycemic sweetening option.

You can easily swap the honey for pure stevia extract or a stevia and sugar alcohol blend. I find 1/16th teaspoon of pure stevia extract just the right amount of sweetness. This is 2 “doonks” – the little measuring spoons from THM.

This dressing is made with a good amount of extra virgin olive oil, so it falls into the THM:S category. Additionally, because of the tomato in it, this dressing is not suitable for Deep S meals.

Tomato Herb Salad Dressing

So this is a bit of a cheat – I used canned tomato paste because I won’t get fresh tomatoes for at least another month. But a tomato dressing is still good – and even better, in some ways, now, when I don’t have tomatoes in the salad!

Years ago, I used to make a dressing with canned tomato sauce instead of oil which was… not too bad… though a bit wet. But it gave me the idea – what about adding a little tomato paste to an oil and vinegar dressing? I have herbs – in just the last two weeks, our CSA has given us chives, sage by the handful, oregano, and a little basil…

I had already decided to use the oregano and basil together in a dressing, which may be the reason I thought of tomato. I have a huge bunch of oregano! I used the blender to puree oregano in olive oil to freeze (after stripping the leaves off the woody stems.) I see pictures of beautiful cubes with sprigs of herbs, which are much prettier than mine – but give you a lot of oil frozen around a little bit of herb that still has to be minced for most use. I don’t have the freezer space for that. Mine aren’t quite as pretty – but I can just toss one into anything and it’s ready to go, so it makes more sense to me. (We ate dishes cooked with last summer’s herbs well into the winter. That one little frozen mini-cube brightens up a large pot of soup or sauce!)

Anyhow, I’d already been pureeing oregano, and still had a bit of oregano and oil in the bottom of the blender after filling my little apple tray. I added some leaves of basil, stripped off the stems, and two thirds of a cup of olive oil, and blended it until smooth. I took a can of tomato paste and measured out two tablespoons, and added that (freezing the rest in cubes for later use. I really think tomato paste adds the most in small amounts!) Then, with the blender running, I poured in one third of a cup of good red wine vinegar.

Now, I’m sorry, I don’t really have exact measurements – but I’d estimate 1/4 cup of leaves… There’s a lot of green herb in that jar! As any kindergartener can tell you, when you pour the green paint into the red, you will get brown… and I’m afraid the same is true of green herbs and tomatoes. If you wish to preserve a bright red, use just a tablespoon of mixed herbs – but you will lose out on flavor… I opted for taste over color. You also might prefer more oil – this is quite sharp, but I like that. (Rich doesn’t – but he dislikes sharp or acidic flavors enough that he doesn’t eat salad dressing at all. I make this to my taste.) It does separate out a little in the jar, the herbs sinking to the bottom, and the oil rising, so I serve it with a little ladle, and mix it.

I like that it is a very hearty dressing. I would not serve this on a delicate side salad, with a little Boston Bibb and maybe, just maybe, a few thin slices of cucumber – it would overwhelm the salad. But on a filling lunch salad, with meat and pintos, and flavorful vegetables? It is wonderful!

What kinds of salad dressing do you prefer, and what would you like to see recipes for? I make different ones all summer, for my own pleasure, and for variety – I’d love to share, if you’re interested! Let me know, in the comments here, or on Facebook!

Recipe Summary

  • 1 ½ tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • .38 teaspoon kosher salt, divided
  • ¾ teaspoon freshly ground black pepper, divided
  • 2 garlic cloves, minced
  • ⅓ cup part-skim ricotta cheese
  • 2 tablespoons minced fresh basil
  • 2 pounds heirloom tomatoes, cut crosswise into 1/2-inch slices
  • ¼ cup torn fresh basil leaves

Combine oil, vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a bowl, stirring with a whisk. Combine ricotta and 2 tablespoons minced basil in a bowl, stirring with a whisk. Arrange tomato slices on a platter sprinkle with remaining 1/8 teaspoon salt, remaining 1/2 teaspoon pepper, and 1/4 cup torn basil leaves. Drizzle oil mixture over salad. Dollop ricotta mixture evenly over tomato slices.

The Best Summer Tomato Salad (It’s Better than Caprese!)

Well, the day has arrived. The moment you’ve been waiting for all year long. You wander over to your local farmers market and bam! There they are. The summer’s best tomatoes have landed! They’re gorgeous, they smell like heaven, and, judging by how weighty they feel in your hand, you know these babies are juicy. You buy as many as you can carry and bring them home.

Now you’re standing at your kitchen counter and wondering what to do next. You could just eat them as they are — with a generous sprinkling of sea salt, of course. Or you could take that idea a step further and make the best, juiciest summer tomato salad.

A Simple Summer Salad That Lets Tomatoes Shine

This tomato salad with red onions and fresh herbs couldn’t be any simpler to make. You’ll start by thinly slicing a red onion and soaking it in cold water — this tones down the onion’s pungency. Next, you’ll cut up your tomatoes into chunky slices and combine them with fresh herbs. Feel free to use your favorite fine herb here — basil, cilantro, dill, parsley, or a combination — since they all work equally well in this recipe.

Keeping in line with the simplicity theme, this salad is dressed plainly with salt, pepper, olive oil, and vinegar. The key to the juiciness of this salad is letting it sit at room temperature before serving, which gives the salt a chance to draw out the tomatoes’ juices.

Add some grilled ciabatta bread and a glass of crisp white wine, and the best, easiest summer dinner is served.

Quick Edamame Bean, Tomato & Fresh Herb Salad with Creamy Dressing

This is a very fresh and tasty yet simple salad. Make it with frozen broad beans or frozen green soya beans (edamame), both of which are good value and good sources of protein, especially the soya beans. Alternatively, try tinned flageolet beans. There are plenty of ready-mades like this recipe, sold in small pots, but they aren't nearly so economical.
Smaller servings? It's easy to halve or quarter the quantities to make it into one or two servings only. Make it the night before, store in a plastic box and take it to work!

Fresh herbs: use whenever you can afford them. If the supermarket weeny packs of herbs seem a rip off, it's easy and very cheap to grown your own - or else find a good local greengrocer to get bigger bunches for your money!


  • 450g/1lb edamame (frozen green soya beans) or baby broad beans
  • 225g/8oz tomatoes – any sort
  • Small bunch of rocket, washed and spun dry
  • 1-2 tbsp chopped fresh herbs – eg fresh tarragon, flat-leafed parsley or coriander
  • Optional extra: add cooked brown rice or quinoa for a healthy carb boost - from leftover home-cooked grains or a pouch, eg Merchant Gourmet, Sainsbury's, Aldi etc all sell at least one type of precooked wholegrains
  • 3 tbsp plain vegan yoghurt, such as Alpro or Provamel
  • 2 tbsp dairy-free milk (soya or rice, preferably)
  • 1-2 tsp Dijon or wholegrain mustard, to taste


1. Lightly steam or microwave the soya/broad beans for a few minutes until tender – or if very fresh, use raw. If using tinned flageolet beans, just drain and rinse.

2. Meanwhile, prep the vegetables. Chop the tomatoes into small pieces. Chop the rocket with scissors and do the same for the herbs or chop them fine with a knife.

4. Mix all ingredients together in a serving dish.

5. Make dressing by thoroughly mixing all three ingredients in a small bowl

5. Pour dressing over salad, stirring to coat everything well. Serve immediately.

Fresh herbs and thinly sliced cucumber and tomato make this simple recipe something special. Whether you use multicolored tomatoes or deep red varieties, the beauty of this recipe will come to life in front of you. While this salad is included as one of the dinner options for the Advanced Cleanse, you may just find yourself making it on a weekly basis long after the Cleanse is finished.

This delicious recipe is one of over 75 recipes in the book, Medical Medium Cleanse to Heal.

Tomatoes: Harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver. Lycopene is a beloved nutrient that the liver admires: the liver uses it to shield itself from cell damage, plus lycopene helps the liver detox red blood cells safely, smoothly, and efficiently. The fruit acids in tomatoes help keep the gallbladder healthy, helping rid sludge from the gallbladder and even reduce gallstone size. Even poorly grown tomatoes have a high mineral content. These minerals often get to the deep, inner core of the liver, helping prevent disease where it commonly starts for people. If you&rsquore avoiding tomatoes due to trendy nightshade hatred that constantly recirculates over and over again, you&rsquore missing out on keeping your liver healthy and preventing disease.

Cucumbers: Allies to the liver due to their ability to hydrate it. Your liver&rsquos always in need of living water that&rsquos filled with minerals and other nutrients, because your liver keeps your blood hydrated. It relies on sources such as cucumber for that living water. This minimizes dirty blood syndrome by helping reduce fats and toxins inside of dirty blood. Phytochemical compounds in cucumbers act as anti-inflammatories to the small intestines and colon. Cucumbers have a gentle blood-thinning ability, too, allowing for detox to occur naturally, without obstruction.

Tomato, Cucumber, & Herb Salad

  • 4 to 5 medium-sized tomatoes (any color), very thinly sliced
  • 1 medium-sized cucumber, very thinly sliced
  • 1/2 red onion, very thinly sliced
  • 1 garlic clove, finely grated
  • 1 cup chopped asparagus
  • 1 cup loosely packed fresh basil, finely chopped
  • 1 cup loosely packed fresh parsley, finely chopped
  • 1/2 cup loosely packed fresh dill, finely chopped
  • 1 tablespoon lemon juice
  • 3 tablespoons orange juice
  • 1 teaspoon Atlantic dulse flakes, more to taste (optional)
  • 6 cups loosely packed leafy greens (such as romaine, butter lettuce, spinach, and/ or mâche)
  • 2 tablespoons freshly squeezed orange or lemon juice

Place the tomatoes, cucumber, onion, garlic, asparagus, and herbs in a medium-sized bowl. Toss until evenly mixed. Add the lemon juice, orange juice, and dulse flakes. Toss again and set aside. Place the leafy greens of your choice in a large bowl and top with freshly squeezed orange or lemon juice. Top with the cucumber and tomato mixture. Serve immediately or keep in the fridge until needed.

Find over 75 more delicious, healing recipes in Medical Medium Cleanse to Heal for you and your family.

This item posted: 22-Jul-2020

Anthony William, Inc. - Disclaimer for Medical Medium Blog


  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar or fresh lemon juice
  • 1 1/2 teaspoons minced shallot
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups halved red cherry tomatoes
  • 1 medium-size ripe green tomato, sliced
  • 2 cups torn hearts of romaine or Little Gem lettuce leaves
  • 1 cup fresh basil leaves

Nutritional Information

  • Calories 89
  • Fat 7.1g
  • Satfat 1g
  • Monofat 5g
  • Polyfat 0.9g
  • Protein 2g
  • Carbohydrate 6g
  • Fiber 2g
  • Cholesterol 0.0mg
  • Iron 1mg
  • Sodium 160mg
  • Calcium 39mg
  • Sugars 4g
  • Est. added sugars g

Basic Creamy Salad Dressing

The addition of cream or yoghurt to a salad dressing puts it into a completely new dimension. Like the classic vinaigrette recipe you can use this one as the basis for endless variations.

The secret of a good salad is its dressing. Not only does a dressing add flavour and interest but it also marries its individual ingredients into a harmonious whole.

  • 3 tablespoons olive oil
  • 1 tablespoon heavy cream, sour cream, whipped cream or yoghurt
  • 1 tablespoon fresh lemon juice or wine vinegar
  • 1 tsp fresh herbs, minced (dill, parsley, thyme)
  • Salt
  • Ground black pepper

Whisk all the ingredients, except the oil, together in a small bowl. Slowly whisk in the oil. Set aside for at least 15 minutes to allow the flavours to develop, then whisk or shake again before using.

Share the love of herbs! Please use your favourite social network
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