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Fanny's Tomato Salad With Crispy Shallots

Fanny's Tomato Salad With Crispy Shallots

Nutrition Facts
  • cal. (kcal) 139
Fanny's Tomato Salad With Crispy Shallots
  • Makes: 6 servings
  • Prep: 10 mins
  • Carb Grams Per Serving: 18


  • 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.

Nutrition Information

Servings Per Recipe: 6
PER SERVING: 139 cal., 8 g total fat (1 g sat. fat), 18 g carb. (3 g fiber), 3 g pro.

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