This recipe for tomato salad was born on the Washington Coast. For years Mac and I, and now the three of us, have been travelling to the Oregon and Washington Coasts. Those annual and sometimes semi-annual journeys hold most of our best family memories, including when Mac and I got engaged on the beach below Cape Disappointment State Park.
One spring break we picked up crab cakes from our favorite local fish market and planned tomatoes and greens on the side. A snag, however – the tomatoes available in the small market in Seaview, Washington were not very ripe. On a whim I decided to marinate them – and BOOM – tomato salad, our favorite camping and all-around summer recipe, was born! Doesn’t this just look delicious?!
The zesty lemon, healthy dose of garlic, and zip of fresh herbs brighten up less-than-desirable tomatoes in no time. If it’s that good with pale tomatoes, imagine how good this tomato salad is with garden-fresh ones!
This dish is great camping because it’s easy to throw together and brings a nice freshness to what can be heavy meals. It’s part of my Weekend Camping Menu Your Family Will Love! Outside of camping tomato salad makes it into our weekly meal plan often. It’s easy to mix up the herbs to change the taste for your cuisine. We often sub the dill for cilantro, italian herbs, or parsley depending on what we’re having!
Perfect to brighten up any meal and great for camping!
- 1 tbsp crushed garlic
- 1 pint grape tomatoes
- 1 tbsp fresh herbs minced
- salt & pepper to taste
- drizzle olive oil
Slice tomatoes in half. Add tomatoes, crushed garlic, herbs, seasonings and olive oil to a bowl. Toss to combine. Let marinate 20 minutes, serve.
Try different herbs to mix up the flavor profile. Day to day we usually use Dill, but also love Cilantro, Oregano, or Parsley.