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Marinated Tomatoes & Onions (Rubey

Marinated Tomatoes & Onions (Rubey recipe image
This refreshing Marinated Tomatoes and Onions salad is a staple of Mediterranean cuisine, offering a burst of fresh flavors with every bite. The sweetness of the red onion balances the acidity of the red wine vinegar, while fresh oregano and parsley add an aromatic lift. It&# 226;€™s an incredibly simple dish that relies on high-quality ingredients to shine. Perfect as a light side dish for grilled meats or a standalone starter for a summer dinner, this recipe comes together in minutes. The vegetables marinate in a zesty oil and vinegar dressing, allowing the flavors to meld beautifully. It’s vegan, gluten-free, and effortlessly elegant, making it a reliable go-to for weeknight meals or casual gatherings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 20.4
Dietary: Gluten-free, Vegan, Vegetarian
Description
This refreshing Marinated Tomatoes and Onions salad is a staple of Mediterranean cuisine, offering a burst of fresh flavors with every bite. The sweetness of the red onion balances the acidity of the red wine vinegar, while fresh oregano and parsley add an aromatic lift. It&# 226;€™s an incredibly simple dish that relies on high-quality ingredients to shine. Perfect as a light side dish for grilled meats or a standalone starter for a summer dinner, this recipe comes together in minutes. The vegetables marinate in a zesty oil and vinegar dressing, allowing the flavors to meld beautifully. It’s vegan, gluten-free, and effortlessly elegant, making it a reliable go-to for weeknight meals or casual gatherings.
Ingredients
  • 1 1/2 pound Tomatoes -- sliced 1/2-inch
  • 1 medium Red onion, peeled and cut into rings
  • 1 1/2 tablespoons Extra virgin olive oil
  • 1/4 cup Red wine vinegar
  • 1 teaspoon Sugar
  • 1/2 teaspoon Salt
  • 1 pinch Freshly ground pepper
  • 3 tablespoons Minced parsley
  • 2 teaspoons Fresh oregano leaf, chopped
  • 2 cloves Garlic, thinly sliced
Directions
  1. 1
    Peel the red onion and cut it into thin rings.
  2. 2
    Slice the tomatoes into 1/2-inch thick rounds.
  3. 3
    Arrange the sliced tomatoes and onion rings in a single layer in a nonreactive serving dish or bowl.
  4. 4
    In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, sugar, salt, pepper, minced parsley, oregano, and sliced garlic until the sugar dissolves.
  5. 5
    Pour the marinade evenly over the tomatoes and onions.
  6. 6
    Cover the dish and let it stand at room temperature for at least 30 minutes, or refrigerate for longer marination.
  7. 7
    Serve chilled or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 20.4kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 5.7mg1%
Total Carbohydrate 4.4g2%
Dietary Fiber 1.4g6%
Sugars 3.0g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the salad to marinate for up to 4 hours. The onions will mellow out significantly as they absorb the vinegar and herbs.

Use a glass, ceramic, or stainless steel bowl to prevent the acidic vinegar from reacting with metal, which can alter the flavor and color.

This salad pairs exceptionally well with grilled proteins like portobello mushrooms, chicken, or fish.

If using very ripe tomatoes, reduce the marinating time slightly to prevent them from becoming too soft.

Keywords: tomato salad, marinated onions, mediterranean, vegan, gluten-free, side dish, summer salad, red onion, oregano, parsley, vinegar dressing, easy recipe, fresh vegetables, appetizer, no-cook
Read it online: https://www.chefs-mate.com/recipe/marinated-tomatoes-onions-rubey/