Tomato salad with warm basil dressing
Indulge in the vibrant flavors of ripe tomatoes drizzled in a warm basil dressing. This refreshing salad is a burst of summer on your plate.
Ingredients:
- 1/2 cup extra-virgin olive oil
- 1 large shallot, thinly sliced into rings
- 3 garlic cloves, thinly sliced
- 3/4 tsp. crushed red pepper flakes
- 3 oil-packed anchovy fillets, chopped (optional)
- 1 cup basil leaves (purple or green)
- 11/2 lb. heirloom tomatoes, some sliced, some cut into wedges
- 2 Tbsp. red wine vinegar
- Kosher salt
- 1/2 lemon
- Flaky sea salt
Instructions:
- 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 to 9 minutes. Take the saucepan off the heat and incorporate anchovies, if desired (they will dissolve in the oil rapidly), and basil.
- Combine tomatoes with vinegar and a dash of kosher salt in a medium bowl. Place them on a platter and drizzle warm dressing on top. Grate lemon zest over the dish and sprinkle with sea salt.
Summary:
- Calories: 1525 kcal
- Fat: 115 g
- Protein: 29 g
- Carbs: 119 g
- Potassium: 6435 mg
- Magnesium: 322 mg