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Tomato Salad Shallot Vinagrette Recipe

Ingredients

How to make it

  • In a small bowl, combine the minced shallot with the vinegar and let stand for at least 5 minutes.
  • Whisk in the olive oil and season with salt and pepper.
  • Meanwhile, in a medium saucepan, heat the canola oil until shimmering.
  • Add half of the sliced shallots and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes.
  • Using a slotted spoon, transfer the shallots to paper towels to drain and season with salt.
  • Repeat with the remaining sliced shallots.
  • Spread the tomatoes on a large platter, season with salt and pepper and drizzle with the vinaigrette.
  • Scatter the fried shallots and basil leaves over the tomatoes and serve.

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