Summer Tomato Salad with Basil & Crunchy Almond Dressing
This Summer Tomato Salad with Basil & Crunchy Almond Dressing is bursting with peak-season flavor—juicy tomatoes, fresh basil, and an almond-infused vinaigrette that adds just the right amount of crunch.
Ingredients
- 1/4 cup olive oil
- 1/2 cup raw sliced almonds
- 1 clove garlic finely grated
- 1 tsp honey
- 1/4 cup red wine vinegar
- 2 tbsp lime juice from a fresh lime
- kosher salt
- 2 lbs mixed heirloom tomatoes some sliced, some halved
- 1 small shallot thinly sliced
- 1 serrano pepper thinly sliced
- 4 springs basil leaves torn by hand
- Maldon salt
Instructions
- In a small skillet, cook the almonds in the oil over low heat, stirring occasionally, until browned, about 5 minutes. (Watch closely as the almonds can burn.) Strain the oil through a fine sieve into a bowl. Set the almonds aside for the salad. Immediately whisk the garlic and honey into the warm oil and let cool slightly, then whisk in the vinegar and lime juice. Season the dressing with salt.
- Slice and halve your tomatoes. Spread them on a baking sheet. Season with salt and let stand for 5 minutes.
- Plate your dish. Place tomatoes on a serving dish. Discard the juice that surfaced from them sitting with the salt. Top with serrano and shallot slices and drizzle with dressing. Top with basil leaves, almond slices and a healthy sprinkle of Maldon salt.