Tomato Salad with Warm Basil Dressing
Ingredients
- 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
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