Vietnamese Tomato Salad

Vietnamese Tomato Salad serves 4-6

This is a recipe by Anthony Ha and Sadie Mae Burns, and is from Bon Appetit.

Ingredients:

¼ cup sugar

¼ cup fish sauce

¼ cup lime juice

1 small fennel bulb, thinly sliced

1 Persian cucumber, sliced into half moons

1 green bell pepper

1 ½ pounds tomatoes, sliced into serving size pieces

2 cups mixed fresh herbs (dill, cilantro, and/or Thai basil)

Black pepper

1/3 cup salted dry-roasted peanuts

1/3 cup store-bought fried shallots

Method:

To make the dressing, put sugar, fish sauce and lime juice into a lidded jar. Shake and mix well.

Combine vegetables and fresh herbs in a bowl. Drizzle ½ cup of dressing and mix. Taste and add more dressing if necessary.

Place salad onto a place. Sprinkle peanuts and shallots on top.

Enjoy!

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