I don’t know about you, but it’s boiling hot where I live – aaaaand I ate so much on my vacation to the States that pretty much all I want is a crisp, refreshing salad. With no lettuce, because it’s not my favorite way to do salad.
This recipe is a riff on a Vietnamese version I read in a magazine on the plane – if I remember correctly, that version had less in the way of heat and less in the way of vinegar. I had leftovers of this salad for days (yay, a salad that gets even better as it ages) and liked the days I remembered to add a little extra lime juice kick the most.
gluten-free (check your labels), paleo, pescatarian, low carb
Tomato Salad Goes To Asia
1/4 c. sugar (I used brown)
1/4 c. fish sauce
1/4 c. lime juice + more for serving
1 Tbsp. rice vinegar
Big pinch red pepper flakes
1 Tbsp. sesame seeds (optional)
Generous bit freshly cracked pepper
500g cherry tomatoes, halved
1/2 fennel bulb, sliced into thin moons
3 small or 1 large cucumber, sliced into thin moons
1 long pepper (your fav variety – I used something red akin to a Cubanele)
2 c. mixed herbs (I used cilantro, mint & dill)
Toppers: Roasted, salted peanuts, French fried onions, green onion slices, finishing salt, extra squeeze lime juice, extra cracks black pepper
Combine all ingredients listed before the tomatoes in a jar and shake until we’ll combined and the sugar has dissolved.
Chuck the rest of the non-topper ingredients in a large bowl. Toss with the dressing.
Serve with your desired toppers and enjoy for a few meals.