Tomato Salad with Warm Basil Dressing
summerside
- Author
- Andy Baraghani
- Yield
- 4 servings
- Cook time
- 7–9 minutes
Ingredients
produce
- ✓1 cup basil leaves ((purple or green))
- ✓1 1/2 lb heirloom tomatoes (some sliced, some cut into wedges)
- ✓1 shallot (thinly sliced into rings)
- ✓3 garlic cloves (thinly sliced)
- ✓1/2 lemon
protein
- ✓3 anchovy fillets (chopped)
pantry staple
- ✓1/2 cup extra-virgin olive oil
- ✓3/4 tsp crushed red pepper flakes
- ✓2 Tbsp red 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.