Tomato Salad with Warm Basil Dressing

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

½ cup extra-virgin olive oil
1 large shallot, thinly sliced into rings
3 cloves garlic, thinly sliced
¾ tsp. crushed red pepper flakes
3 fillets anchovies, oil-packed, chopped (optional)
1 cup fresh basil leaves
1½ lbs heirloom tomatoes, some sliced, some cut into wedges
2 Tbsp. red wine vinegar
sea salt
½ lemon
flaky sea salt

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.

Makes 4 servings.