A simple and savory fresh tomato salad that celebrates the flavors of summer.
¼cupextra-virgin olive oil
3garlic cloves,thinly sliced
1small shallot,thinly sliced (½ cup)
1teaspooncrushed red-pepper flakes
1 ½poundsheirloom tomatoes,cut into ¼-inch slices
2teaspoonsred wine vinegar
Flaky sea salt
3large basil leaves,chiffonade
Heat oil in a medium skillet over medium until shimmering. Add garlic and shallot; sauté until just starting to toast, 2 minutes.
Add capers (be careful adding to hot oil) and continue to cook until garlic, shallots and capers are golden brown, 2–3 minutes. Add pepper flakes and sauté to toast, about 10 seconds. Transfer mixture to a small bowl.
Arrange tomatoes in a single layer over a large plate or platter. Spoon shallot mixture over top then drizzle infused oil over top. Drizzle vinegar over top then season with flaky sea salt.
We prefer the color and texture that heirloom tomatoes offer, but feel free to use any large round and ripe tomatoes.