Vietnamese Tomato Salad

vietnamese salad dinner summer side

Ingredients

¼ cup sugar

¼ cup fish sauce (preferably Red Boat or Three Crabs)

¼ cup fresh lime juice

1 small fennel bulb, thinly sliced

1 Persian or kirby cucumber, halved lengthwise, sliced into half-moons

1 Hungarian wax, Jimmy Nardello, or green bell pepper, seeds and ribs removed, sliced

1 small shallot, thinly sliced

1½ lb. mixed heirloom tomatoes, halved if small, cut into wedges if large

2 cups coarsely chopped mixed tender herbs (such as dill, cilantro, and/or Thai basil)

Freshly ground black pepper

⅓ cup crushed salted dry-roasted peanuts

⅓ cup store-bought fried shallots

Method

Place sugar, fish sauce, lime juice, and 1 Tbsp. water in a jar. Cover and shake dressing vigorously until combined and sugar is dissolved.

Combine fennel, cucumber, sweet pepper, raw shallot, tomatoes, and herbs in a large bowl; season generously with black pepper. Drizzle ½ cup dressing over and toss salad to combine. Taste and add more dressing if desired.

Transfer salad to a platter and top with peanuts and fried shallots.