Tomato Salad with Warm Basil Dressing
A vibrant summer salad featuring colorful heirloom tomatoes dressed in a warm, aromatic blend of olive oil, shallots, garlic, and fresh basil. Finished with a bright touch of lemon zest and flaky sea salt.
4 servings
14 min
Ingredients
- •½ cup extra-virgin olive oil
- •1 large shallot
- •3 cloves garlic
- •¾ tsp crushed red pepper flakes
- •3 fillets anchovy fillets
- •1 cup basil leaves
- •1½ lb heirloom tomatoes
- •2 Tbsp red wine vinegar
- •to taste Kosher salt
- •½ whole lemon
- •to taste Flaky sea salt
Cooking Instructions
- 1.
Cook oil, shallot, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until shallots and garlic begin to turn golden, 7-9 minutes. Remove from heat and mix in anchovies, if using (they'll dissolve in the oil quickly), and basil.
9 min
- 2.
Toss tomatoes with vinegar and a pinch of kosher salt in a medium bowl. Transfer to a platter and pour warm dressing over. Finely grate lemon zest on top and sprinkle with sea salt.
5 min
