Vietnamese Tomato Salad

Notes from Jaimie Wilson: Don’t skimp on the fried shallots. That’s what makes this. I fried my own because I only had fresh. But the Asian stores have fried garlic and shallots. I used a Hungarian wax pepper. The herbs were Thai basil, Italian basil and cilantro. Ideally, i would have swapped the Italian basil for dill, but my dill had rotted. boo. I also followed the advice sidebar and doubled the Thai dressing. I have been eating it with baby cukes for days.



  • 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


Step 1

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

Step 2

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.

Step 3

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

Posted in , , on July 11, 2021
Recipe entered by: Lena

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