Chimichurri Tomatoes – Elevate your garden fresh tomatoes with this bright and zesty Chimichurri Tomato Salad! Our classic no-cook chimichurri sauce recipe is quick and easy to make, and perfect for tossing with veggies or enjoying with all kinds of dishes!

Top down view of a bowl with cherry tomatoes tossed in a chimichurri sauce.

Why We Love this Easy Chimichurri and Tomatoes Recipe

There are certain flavors that taste good on everything. To me, Chimichurri Sauce is the epitome of a universal condiment. Bold, zesty and herbaceous chimichurri magically breaths life in anything it graces – from grilled bread and polenta, to steak, chicken, pork, or fish!

However, we’ve recently had an endless surge of ripe tomatoes coming out of our garden, so I’ve taken to using chimichurri as a salad dressing… Simply blend up a batch of parsley sauce, toss with some tomatoes, and TA-DA! you have a fresh and fabulous (and easy!) recipe for the best Chimichurri Tomato Salad!

This no-cook, gluten-free and vegan dish keeps well for several days in the fridge. So it’s terrific to make ahead for a quick and refreshing side dish or snack. Not that it’ll last that long!

Top down view white bowl with halved cherry tomatoes.

Ingredients You Need

  • Tomatoes – your choice of cherry or grape tomatoes
  • Flat leaf parsley – leaves packed tight
  • Garlic – peeled, but no need to mash or mince
  • Olive oil – you can use avocado oil as a substitute for extra virgin olive oil, if you like
  • Red wine vinegar – for the perfect tangy taste
  • Spices – dried oregano, ground cumin, salt, crushed red pepper flakes (optional)
Pouring the green sauce from the food processor over a bowlful of halved cherry tomatoes.

How to Make Chimichurri Tomatoes in 3 Easy Steps

  1. Wash the tomatoes, slice them in half, and place in a large bowl.
  2. Then puree the remaining ingredients in a food processor. There will still be bites of herbs in there as chimichurri sauce is meant to be more rustic and thick.
  3. Pour the parsley sauce over the tomatoes, and toss to coat. You can cover and refrigerate before serving, or dish out and dig in right away!

Get the Complete (Printable!) Chimichurri Tomato Salad Recipe Below. Enjoy!

Using a large metal spoon to stir the tomato salad in a white bowl.

Frequently Asked Questions

What is the difference between cherry and grape tomatoes?

Grape tomatoes are smaller with tougher skins, like – well – grapes! I think they look like tiny footballs, personally.

Cherry tomatoes are a bit larger and round, with thinner skins and a sweeter taste. We use plump and sweet cherry tomatoes in this easy chimichurri recipe.

What is the difference between Mexican chimichurri and Argentinian chimichurri?

Mexican chimichurri sauce is made with cilantro (and sometimes also some parsley) whereas this Argentine-style sauce uses just parsley.

Can you use parsley stems in chimichurri?

Sure you can! Everything gets pulsed together in a food processor, so the parsley stems get finely minced.

What is a substitute for oregano in chimichurri?

Feel free to swap dried oregano for dried marjoram or basil. Either of these will be slightly sweeter than oregano. Be sure to taste and see if extra salt is needed to balance the sweetness.

How long do leftovers last?

Store chimichurri tomato salad in an airtight container and keep in the fridge for up to 6 days.

What else can you do with chimichurri sauce?

I like to keep a homemade batch of chimichurri in the fridge all summer, to amplify quick grilled meals, or to use as a dip with veggies and pita chips!

Close view of tomato chimichurri salad in a bowl.

Looking for More Terrific Tomato Recipe? Be Sure to Also Try:

Get the Complete (Printable!) Chimichurri Tomato Salad Below. Enjoy!

Zesty Healthy Chimichurri Tomato Salad | ASpicyPerspective.com
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Chimichurri Tomato Salad

Servings: 8 servings

Ingredients

Instructions

  • Slice the tomatoes in half and place in a large bowl.
  • Add all remaining ingredients to a food processor. Puree until smooth.
  • Pour the chimichurri sauce over the tomatoes and toss to coat. Cover and refrigerate until ready to serve.

Notes

This salad will keep in the refrigerator up to 6 days.

Nutrition

Calories: 143kcal, Carbohydrates: 11g, Protein: 2g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 237mg, Potassium: 623mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2655IU, Vitamin C: 43mg, Calcium: 50mg, Iron: 2mg
Course: Salad, Side Dish
Cuisine: American, Latin, South American
Author: Sommer Collier
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