Tomato and Basil Salad
6 to 8 fresh basil leaves
6 large tomatoes (about 2 pounds)
1 shallot, minced
1 large garlic clove, minced
2 tablespoons balsamic vinegar (preferably aged)
3 tablespoons olive oil
1 tablespoon flaxseed oil (or more olive oil, if flaxseed oil is unavailable)
1 tablespoon minced fresh parsley
Mince half the basil leaves and shred the remaining half.
Cut off the end of the tomatoes and discard. Slice the tomatoes and spread them on a plate. Sprinkle them with a little salt, to taste, and set aside for 20 minutes.
In a bowl, mix the shallot, garlic, vinegar, and whisk in the oils. Add the minced basil and parsley, and season with salt and pepper.
Transfer the tomatoes to a serving platter. Sprinkle the shredded basil. Pour over the dressing and serve immediately.