Marinated Tomatoes Along With Grilled Salmon And Summer Color

Since we are now harvesting plenty of cherry tomatoes, I’m on the lookout for ways to use them and this recipe for Marinated Tomatoes from the Two Peas And Their Pod blog seemed to fit the bill perfectly.  Since Cindy just got home from her knee replacement surgery, I thought I would treat her to salmon as she is a fish lover and I served the marinated tomatoes as bruschetta.

Marinated Tomatoes

Ingredients: 

½ pound grape or cherry tomatoes, halved

1½ tablespoons olive oil

½ tablespoon red wine vinegar

½ tablespoon balsamic vinegar

1 cloves garlic, grated

½ tablespoon finely chopped basil

¾ tsp finely chopped fresh parsley

½ teaspoon finely chopped fresh thyme

Dash of crushed red pepper flakes

Kosher salt, to taste

Instructions:

In a medium bowl, add the tomatoes, olive oil, red wine vinegar, balsamic vinegar, garlic, basil, parsley, thyme, crushed red pepper flakes, and salt. Stir until combined.  Salt them just before serving.

Wrap the bowl tightly with plastic and leave it out at room temperature—aim for at least 30 minutes, though 1 to 2 hours is even better. Give the tomatoes a stir once or twice as they marinate. If you’re letting them sit for longer than 2 hours, pop the bowl in the fridge to keep everything fresh.

Season with salt and pepper.

Toast slices of French bread. The salmon just got my current go-to recipe for grilled salmon and I used the last of the salmon from the freezer.  Dry the salmon and oil the skin side, season the flesh side with Tiger seasoning, lemon pepper, and salt then brush on a thin coat of mayo. 

Grill over medium heat, flesh side down for 2 minutes (lid closed) then flip and cook to a temperature of 130F (about two more minutes with lid closed).

Plate the toast and the salmon and top the toast with the tomatoes to make bruschetta and I opted to top my salmon as well. 

The Verdict:

Both were delicious and I will use the marinated tomato recipe for bruschetta (rather than just olive oil) going forward.

And what do you do with leftover salmon, why make a salmon grilled cheese of course.

Our crepe myrtles are providing some bright summer color even on a cloudy day to contrast with the muted Limelight Hydrangea in the lower left.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

8/10/25 event date