5 large shallots, about 1/2 pount total weight: 1 minced, 4 sliced crosswise 1/4 inch thick and separated into rings

1 tablespoon red wine vinegar

3 tablespoons best-quality extra-virgin olive oil

1/2 cup everyday extra-virgin olive oil

salt and freshly ground black pepper

3 to 4 pounds small tomatoes or cherry tomatoes, sliced if small or halved if cherry

handful of small fresh basil leaves, torn into pieces

When Fanny Singer, daughter of chef and restaurateur Alice Waters, makes this summery salad, she adds shallots treated two ways, marinated in vinegar and crisply fried. Use your best extra-virgin olive oil for the dressing, but an everyday extra-virgin olive oil is fine for frying the shallots. A version of this recipe appeared in “Educating Fanny”, an article written by Peggy for Food and Wine Magazine.

In a small bowl, combine the minced shallot and vinegar and let stand for at least 5 minutes. Whisk in the 3 tablespoons olive oil and season to taste with salt and pepper.

Meanwhile, in a small skillet, heat the ½ cup olive oil over medium-high heat until the surface of the oil shimmers and the oil begins to smoke. Add half of the sliced shallots and cook, watching closely so they do not burn, until they are approaching golden brown, only about 2 seconds. Using a slotted spoon, lift the shallots out of the oil and transfer them to paper towels to drain. Sprinkle with salt. Repeat with the remaining sliced shallots. Set aside.

Arrange the tomatoes on a large platter, season with salt and pepper, and drizzle with the vinaigrette right before serving. Scatter the fried shallots and basil leaves over the tomatoes.

Serves 6