Recipe: Vietnamese Tomato Salad

Heirloom tomatoes are in season. 

Our fantastic Chef Lorelei has been on a quest to find delicious uses for these rare gems. We believe she has found a true keeper with this recipe for Vietnamese Tomato Salad. Bringing sweet, salty, aromatic goodness with every bite~ yum.

Vietnamese Tomato Salad

Serves 4


¼ cup sugar
¼ cup fish sauce
¼ cup lime juice
1 small fennel bulb, thinly sliced
1 Persian cucumber, halved lengthwise and sliced into half moons
2 shallots, sliced
(½ jalapeño sliced thinly- optional)

3 Tablespoons oil

1 lb. heirloom tomatoes, cut into wedges
¼ cup basil
¼ cilantro
⅓ cup roasted salted peanuts, roughly chopped

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

Heat the oil in a small sauté pan, add ½ of the sliced shallots and cook until crispy. Scoop out and drain on paper towels.

Combine fennel, cucumber, sweet pepper, raw shallot, jalapeño -if using, 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.