Fresh Marinated Tomatoes

My friend and fellow blogger Marie from Backroad Bluegrass recently reached out to me and Must Love Herbs about supporting local farmers. Without hesitation I agreed. Kentucky farmers are essential and sell a variety of high-quality products. Besides farmers markets, many Kentucky farmers offer Community Supported Agriculture (CSA) opportunities for consumers to buy seasonal food directly from them. To learn more, I highly suggest reading Marie’s Kentucky CSA’s blog post HERE.

The last few weeks I have found great comfort in shopping at the farmers market. I truly needed the fresh air and human interaction (from a distance of course). There was also a sense of satisfaction knowing that I was buying fresh, locally grown products from businesses in the area. During my quick trip, I bought radishes, a bag of pea shoots, tomatoes, and ground lamb.

With my tomatoes, I made this quick and delicious marinated tomato salad. It is simply comprised of tomatoes, infused olive oil, Dijon mustard, honey and fresh herbs. It’s very adjustable to your taste. For example, you can use your favorite infused olive oil, which can also be bought at most farmer markets. You could even mix in other fresh vegetables like onions or thinly cut radishes.

Fresh Marinated Tomatoes

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish
Cuisine American
Servings 4 servings


  • 2-3 Large Tomatoes Sliced thick
  • 1/3 Cup Infused Olive Oil I used Blood Orange Extra Virgin Olive Oil
  • 1 Tablespoon dijon mustard
  • 3 Tablespoons lemon juice
  • 1 Tablespoon Honey
  • 1/2 teaspoon onion powder
  • 2-3 Tablespoons Chopped Fresh Herbs I used Basil, Thyme and Chives


  • Slice tomatoes and place in a serving dish.
  • In a separate bowl, whisk together olive oil, Dijon mustard, lemon juice, honey, onion powder, and chopped herbs to make a vinaigrette. Season with salt and pepper to your liking.
  • Pour vinaigrette over tomatoes, cover and allow to marinate at room temperature for at least 30 minutes. Occasionally, flip tomatoes to ensure each is coated in the vinaigrette. Serve.


It is best to let the tomatoes marinate at room temperature. If place in the fridge, the vinaigrette will solidify. If placed in fridge, just be sure to allow enough time for tomatoes to reach room temp before serving, giving the vinaigrette time to thaw.