Tomato Salad with Warm Basil Dressing
by Andy Baraghani
summerside
Yield: 4 servingsCook: 7–9 minutes
Ingredients
You have 3 of 11
produce
- ○1 cupbasil leaves((purple or green))
- ○1 1/2 lbheirloom tomatoes(some sliced, some cut into wedges)
- ✓1shallot(thinly sliced into rings)
- ○3garlic cloves(thinly sliced)
- ✓1/2lemon
protein
- ○3anchovy fillets(chopped)
pantry staple
- ○1/2 cupextra-virgin olive oil
- ○3/4 tspcrushed red pepper flakes
- ✓2 Tbspred wine vinegar
- ○Kosher salt
- ○Flaky sea salt
Instructions
- 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.
- 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.
My notes
Not just for salad: Drizzle this savory infused oil over grilled vegetables, steak, or roast chicken.