Tomato Salad with Crispy Shallots

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 3 large shallots (1/2 pound), sliced crosswise 1/4 inch thick and separated into rings, plus 1 small shallot, minced
2. 1 tablespoon red wine vinegar
3. 2 tablespoons extra-virgin olive oil
4. Salt and freshly ground pepper
5. 1 cup canola oil
6. 3 1/2 pounds assorted ripe tomatoes, sliced, or halved if cherry
7. Small basil leaves, for garnishing

1. 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.
2. 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.
3. 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.