Herbed Tomato Salad
To make basil oil, pick the leaves from 2 large bunches of basil and gently pack into a wide-mouthed pint bottle or jar. Fill the jar almost to the top with extra-virgin olive oil and let sit, uncovered, at room temperature for 2 hours. Cover and store in refrigerator. The oil will be ready for use in 1 week; it can be kept in the refrigerator for up to 4 weeks or in the freezer for up to 4 months.