You maybe remember that I’m intrigued by recipe titles that claim they are “Best”. Running across this tomato salad recipe that said it was “Killer” just made me giggle. That might be stretching it. Could tomato salad actually taste killer? I recently found a tomato cracker salad that was so good I now make it up regularly for lunch. I just had to try this new recipe to see if it would be another new way to binge on tomatoes.
I absolutely love cherry tomatoes. One year I planted like 78 plants in my garden and had so many I was inventing new ways to use them, besides making a whole lot of cherry tomato salsa. But could they be the tomatoes in a “Killer” salad? We would see! I had several containers of cherry tomatoes we picked up when they were on sale. I like them as snacks straight out of the fridge.
The recipe called for 6 large tomatoes or an equal amount of whatever tomato you want to use or have on hand. I sliced 16 oz of cherry tomatoes in half and placed them in a bowl.
The next change I had to make was fresh basil. Believe it or not, it isn’t easy to find fresh basil in the grocery stores in February in my city. They carry it, in limited quantities, and you’re lucky to catch it still in stock. So my P.S. (Personal Shopper/ hubby) called from the store and asked if I could substitute pureed basil in a tube. Hm. I said I think so, it would have the same flavor just a different shape. And it would last longer than the usual leaves that go limp and black pretty quick.
There was plenty of fresh parsley in the produce aisle so that wasn’t a problem. I’d add a little extra for appearance and we wouldn’t notice the shape of the basil. I added both the parsley and green onions (aka scallions).
I measured the seasonings into the bowl one at a time. I didn’t have seasoned salt, I prefer to do my seasonings one at a time instead of buying a random bottle. But I did have a bottle of seasoning that my Dad insists is the best thing ever invented for seasoning steaks and other meats. It’s McCormick Perfect Pinch Steak Seasoning. It doesn’t contain msg so we ordered several bottles on Amazon for dad when he couldn’t find it locally. He insisted I try one and it is pretty good. It’s comparable to the Lawry seasoned salt I think the recipe is referring to.
I poured the oil and vinegar into the bowl and stirred well. I let it marinade at room temp for 2 hours as directed.
I loved the flavors! It was so close to “Killer” that I’d give it a two thumbs up. Nice and zesty, it was a nice side dish to our meal. I refrigerated the rest and we ate it the next night. It was still zingy and fresh and good!
The notes on the blog where I found the recipe suggested saving the marinade and using it to dip some fresh, crusty bread. Oh my goodness was that a great idea! It went down like nobody’s business and we fought over the last bits. We can honestly say it was good to the last drops!
Killer Tomato Salad
- 6 large tomatoes, cut into wedges (or equal amount of halved cherry, grape, or pear tomatoes)
- 3 tablespoons fresh parsley; chopped
- 2 tablespoons fresh basil; chopped
- 3 scallions or green onions; sliced
- 1 tablespoon sugar
- 1 1/2 teaspoon garlic salt
- 1 1/2 teaspoon seasoned salt
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon dried thyme
- 3/4 cup canola oil
- 1/2 cup red wine vinegar
Stir well to coat tomatoes.
Marinate at room temperature for at least 2 hours; stirring occasionally.
Store leftover salad in the fridge, bringing to room temperature again before serving.
*The leftover marinade is great as a dip for fresh, crusty bread. Or use it in a rice or quinoa salad.
Adapted from Butter Yum