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Fanny's Tomato Salad With Crispy Shallots

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Makes: 6 servings Prep 10 mins View Nutrition Facts


  • 1 tablespoon  red-wine vinegar
  • 1/2 cup  plus 3 tablespoons extra-virgin olive oil, divided
  • 4 large shallots (about 1/2 pound total), sliced crosswise 1/4 inch thick and separated into rings
  • 3 - 4 pounds  small tomatoes, sliced
  • 1 shallot, minced
  • Salt and freshly ground black pepper
  • Handful of fresh basil leaves, torn


1. In a small bowl, combine the minced shallot and vinegar and let stand for at least 5 minutes.

2. Whisk in 3 tablespoons olive oil to make a vinaigrette; season to taste with salt and pepper.

3. In a small skillet, heat 1/2 cup olive oil over medium-high heat. Add half the sliced shallots and cook only about 2 minutes, or until they are approaching golden brown. Using a slotted spoon, lift the shallots out of the oil and transfer them to a paper towel to drain. Season with salt. Repeat with the remaining sliced shallots. Set aside.

4. Arrange the tomatoes on a large platter. Season with salt and pepper. Just before serving, drizzle with the vinaigrette and top with the fried shallots and basil leaves.

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