Tomato salad with warm basil dressing

Indulge in the freshness of ripe tomatoes and aromatic basil with this flavorful salad. The warm basil dressing adds a touch of culinary elegance to this delightful dish. A taste of summer in every bite!

Ingredients:

• cup extra-virgin olive oil
• large shallot, thinly sliced into rings
• garlic cloves, thinly sliced
• tsp. crushed red pepper flakes
• oil-packed anchovy fillets, chopped (optional)
• cup basil leaves (purple or green)
• lb. heirloom tomatoes, some sliced, some cut into wedges
• Tbsp. red wine vinegar
• Kosher salt
• lemon
• Flaky sea salt

Instructions:

1. Heat oil, shallot, garlic, and red pepper flakes in a small saucepan over medium heat, stirring occasionally, until shallots and garlic start to brown, about 7-9 minutes. Take off the heat and incorporate anchovies, if desired (they will dissolve in the oil rapidly), and basil.
2. Combine tomatoes with vinegar and a dash of kosher salt in a medium bowl. Place on a serving dish and drizzle warm dressing over the top. Grate lemon peel over the dish and sprinkle with sea salt.

Summary:

• Calories: 1198 kcal
• Fat: 111 g
• Protein: 13 g
• Carbs: 48 g
• Potassium: 2134 mg
• Magnesium: 123 mg