Tomato salad with warm basil dressing recipe

Ingredients for Tomato salad with warm basil dressing

• 120 ml extra-virgin olive oil

• 1 large shallot, thinly sliced into rings

• 3 garlic cloves, thinly sliced

• 3–4 g crushed red pepper flakes

• 3 oil-packed anchovy fillets, chopped (optional)

• 30 g basil leaves (purple or green)

• 675 g heirloom tomatoes, some sliced, some cut into wedges

• 30 ml red wine vinegar

• salt, to taste

• juice of 1/2 lemon

• flaky sea salt

How to make Tomato salad with warm basil dressing

1. Heat oil in a small saucepan over medium heat. Stir in the shallot, garlic, and red pepper flakes, cooking for 7–9 minutes until the shallots and garlic begin to turn golden.

2. Remove the saucepan from the heat and mix in the anchovies, if using, allowing them to dissolve in the oil quickly. Stir in the basil.

3. In a medium bowl, toss the tomatoes with vinegar and a pinch of sea salt.

4. Transfer the tomatoes to a platter and pour the warm dressing over them.

5. Finely grate lemon zest on top and sprinkle with sea salt before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.