Tomato Salad with Warm Basil Dressing

Courtesy of: Bon Appétit

As heirloom tomatoes become abundant, we need to think of creative ways to eat them while they're fresh and ripe. This warm basil dressing is the perfect way to transition into the cooler summer nights. This dressing isn't just for salads, either. Try it over a juicy steak or some char-grilled vegetables!


  • ½ cup extra-virgin olive oil

  • 1 large shallot, thinly sliced into rings

  • 3 garlic cloves, thinly sliced

  • ¾ tsp crushed red pepper flakes

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

  • 1 cup basil leaves (purple or green)

  • 1½ lb. heirloom tomatoes, some sliced, some cut into wedges

  • 2 Tbsp red wine vinegar

  • Kosher salt

  • ½ lemon

  • Flaky sea salt

For the full recipe, check it out on Bon Appetit