Tomato Salad with Warm Basil Dressing

Ingredients for Tomato Salad with Warm Basil Dressing

• 120ml extra-virgin olive oil

• 1 large shallot, thinly sliced into rings

• 3 garlic cloves, thinly sliced

• 3/4 teaspoons crushed red pepper flakes

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

• 150g basil leaves (purple or green)

• 2.5kg heirloom tomatoes, some sliced, some cut into wedges

• 2 tablespoons red wine vinegar

• Kosher salt

• 1/2 lemon

• Flaky sea salt

How to make Tomato Salad with Warm Basil Dressing

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.

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.