Chimichurri Tomato Salad

Elevate your garden fresh tomatoes with this healthy zesty Chimichurri Tomato Salad!

There are certain flavors that taste good on everything.

To me, chimichurri sauce is the epitome of a universal condiment.

It’s bold and zesty with a fresh herbaceous quality. Chimichurri magically breaths life in anything it graces from grilled bread and polenta, to steak, chicken, pork, or fish!

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.

However, we’ve recently had an endless surge of tomatoes coming out of our garden, so I’ve taken to using chimichurri as a salad dressing.

Today’s Chimichurri Tomato Salad is exactly that… Fresh sweet garden tomatoes and fresh-made chimichurri sauce.

That’s it.

Nothing else is needed here.

I made a small batch of chimichurri with parsley, garlic, oil, and spices. Then poured it over ripe tomato. Voila! This bold healthy Chimichurri Tomato Salad is a quick dinner time dynamo the whole family will love.

If you’ve got more tomatoes than you know what to do with, Chimichurri Tomato Salad is the answer.

Looking for more Tomato Recipes?

Fresh Tomato Tart

Caprese Flatbread

Homemade Marinara

The Best Tomato Salsa

Watermelon Tomato Feta Salad

Market Bean Salad

Pappa al Pomodoro

Caprese Panzanella

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Chimichurri Tomato Salad

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Simple Chimichurri Tomato Salad with HUGE flavor! Enjoy your garden tomatoes kissed with a fresh herbaceous chimichurri sauce recipe.

Servings: 8

Ingredients

US Customary - Metric

• 4 pints ripe cherry or grape tomatoes (8 cups)
• 1 cup packed parsley
• 2 cloves garlic, peeled
• 6 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon dried oregano
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon crushed red pepper

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

Serving: 1cup, Calories: 142kcal, Carbohydrates: 10g, Protein: 2g, Fat: 11g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 17mg, Potassium: 616mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2615IU, Vitamin C: 42.7mg, Calcium: 49mg, Iron: 1.6mg

Course: Healthy, Salad

Cuisine: South American

Author: Sommer Collier

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