Serves 6
20 min
Vietnamese Tomato Salad
Recipe GLPR4d9bca9deb6236
A vibrant Vietnamese-inspired salad featuring ripe heirloom tomatoes, crisp vegetables, and aromatic herbs, dressed with a tangy fish sauce vinaigrette and finished with crunchy peanuts and fried shallots.
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Ingredients
¼ cup sugar
¼ cup fish sauce
¼ cup fresh lime juice
1 tablespoon water
1 small fennel bulb, thinly sliced
1 Persian or kirby cucumber, halved lengthwise and sliced into half-moons
1 Hungarian wax, Jimmy Nardello, or green bell pepper, seeded and sliced
1 small shallot, thinly sliced
1½ lb. mixed heirloom tomatoes, halved if small or cut into wedges if large
2 cups coarsely chopped mixed tender herbs such as dill, cilantro, and Thai basil
Freshly ground black pepper to taste
⅓ cup crushed salted dry-roasted peanuts
⅓ cup store-bought fried shallots
Directions
Pour the sugar, fish sauce, lime juice, and water into a jar with a tight-fitting lid. Cover the jar and shake vigorously for 30 seconds to 1 minute until the sugar is completely dissolved and the dressing is well combined.
In a large mixing bowl, combine the sliced fennel, cucumber, bell pepper, shallot, tomatoes, and mixed herbs. Season the vegetables generously with freshly ground black pepper.
Pour ½ cup of the prepared dressing over the salad and toss gently but thoroughly to combine all ingredients. Taste the salad and add more dressing if desired for additional flavor.
Transfer the salad to a serving platter. Sprinkle the crushed peanuts and fried shallots over the top just before serving.
