Chef John Folse's Marinated Tomato Salad

Marinated Tomato Salad


There are many varieties of tomatoes that grow nationwide. With Louisiana's sub-tropical climate, many varieties thrive here. Tomatoes range in size from ½ inch to 4-6 inches wide and in color from white, red, orange, yellow, purple and black. Use any and all varieties available to you to make this great tomato salad that can be eaten alone, used as a fresh salsa or paired with hot pasta for a vegetarian entrée.


  • 1 pound various small and large colored tomatoes
  • 1½ tsps finely minced garlic
  • 2 tbsps chopped basil
  • ½ cup extra virgin olive oil
  • 1 tbsp capers
  • ¼ cup freshly shredded Parmesan cheese
  • salt, pepper and crushed red pepper flakes to taste

Cut cherry and any other small tomatoes in half. Remove the cores of large tomatoes and cut into ½-inch dice. Put the tomatoes into a glass or stainless steel mixing bowl. Add garlic, basil, olive oil, capers and Parmesan cheese and toss well to blend. Season with salt, pepper and crushed red pepper flakes to taste. Cover bowl with plastic wrap and refrigerate for 1 hour. Serve as is as a salad, use as a fresh salsa for sautéed or grilled fish or toss with hot pasta for an easy entrée.