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Tomato salad with basil dressing

Tomato salad with basil dressing

Print Recipe

Not just for salad: Drizzle this savory infused oil over grilled vegetables, steak, or roast chicken.

4 servings

Step 1

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.

Step 2

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.