Tomato Salad with Crispy Shallots
- Recipe by Fanny Singer
When Fanny Singer makes this salad, she remembers her mom, Alice Waters, taking her to spend the Japanese New Year with the Chinos, a San Diego farm family that has been growing heirloom tomatoes for Berkeley's Chez Panisse forever. Fanny's twist on the restaurant recipe is to add shallots treated two ways: marinated in vinegar and fried to make a rich, salty garnish.
- TOTAL TIME: 30 MIN
- SERVINGS: 6
- Fast
- Healthy
Recipe
Ingredients
- 3 large shallots (1/2 pound), sliced crosswise 1/4 inch thick and separated into rings, plus 1 small shallot, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 cup canola oil
- 3 1/2 pounds assorted ripe tomatoes, sliced, or halved if cherry
- Small basil leaves, for garnishing
Directions
- 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.
- 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.
- 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.
Make Ahead
-
The fried shallots can be kept at room temperature for 2 hours. Salt them just before using.
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User Reviews

(Average Rating)
This has been one of my favorite late summer side dishes for years. It is absolutely a revelation of flavors, colors and textures. I never have basil on hand so I always omit that. It should be noted that if you're not using a good quality vinegar and stellar tomatoes, this dish will fall flat. Save it for when tomatoes are at their peak and you will long for it all year long!
Posted by: INTELLIGENCEISPARAMOUNT on October 10, 2008
Posted by: mary6738 on August 8, 2008
Posted by: FOXE2N10EC on July 21, 2008
- From Educating Fanny
- Published September 2003
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