Imported from the web

Heirloom Tomatoes With Fish Sauce Vinaigrette

Name: Heirloom Tomatoes With Fish Sauce Vinaigrette
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 2 tsp garlic (Finely chopped); 1 tsp shallot (Finely chopped); 0.25 cup fresh lime juice (From 2 to 3 limes); 2 tbsp fish sauce; 2 tbsp sugar or honey (Use sugar or honey); kosher salt (To taste; use such as Diamond Crystal); finely ground black pepper (To taste); fresh Thai chiles (1 to 2 chiles, optional, thinly sliced); 2 tbsp extra-virgin olive oil (For the vinaigrette); 2 lb ripe heirloom tomatoes (Cored and cut into pretty pieces); mint or shiso leaves (A handful, finely chopped); cilantro leaves and tender stems or Thai basil leaves (A handful, finely chopped); extra-virgin olive oil (For drizzling); flaky sea salt (For sprinkling); 0.25 cup unsalted roasted peanuts (Chopped); 0.25 cup fried shallots (Homemade or store-bought)

Imported by Niki Su on SeeMeCook

A juicy summer tomato salad dressed with a savory-sweet lime and fish sauce vinaigrette. Fresh herbs, roasted peanuts, fried shallots, and optional Thai chiles add brightness, crunch, and heat.

4 servings20 minSoutheast Asian

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Ingredients

2 tsp garlic (Finely chopped)
1 tsp shallot (Finely chopped)
0.25 cup fresh lime juice (From 2 to 3 limes)
2 tbsp fish sauce
2 tbsp sugar or honey (Use sugar or honey)
kosher salt (To taste; use such as Diamond Crystal)
finely ground black pepper (To taste)
fresh Thai chiles (1 to 2 chiles, optional, thinly sliced)
2 tbsp extra-virgin olive oil (For the vinaigrette)
2 lb ripe heirloom tomatoes (Cored and cut into pretty pieces)
mint or shiso leaves (A handful, finely chopped)
cilantro leaves and tender stems or Thai basil leaves (A handful, finely chopped)
extra-virgin olive oil (For drizzling)
flaky sea salt (For sprinkling)
0.25 cup unsalted roasted peanuts (Chopped)
0.25 cup fried shallots (Homemade or store-bought)

Steps

1
Make the vinaigrette. In a large bowl, combine the finely chopped garlic and shallot with the lime juice. Let the mixture sit for 2 minutes to tame the aromatics’ sharpness.
2
Stir in the fish sauce, sugar or honey, kosher salt, a few turns of finely ground black pepper, and the sliced Thai chiles if using.
3
Slowly drizzle in the 2 tablespoons of olive oil while whisking constantly, continuing until the vinaigrette is emulsified.
4
Add the tomatoes, mint or shiso, and cilantro or Thai basil to the bowl containing the vinaigrette.
5
Season with a generous pinch of kosher salt and a few turns of black pepper. Toss gently but thoroughly so the tomatoes and herbs are coated without crushing the tomatoes.
6
Arrange the tomatoes in an even layer in a large, shallow bowl, then pour the vinaigrette over them.
7
Generously drizzle the salad with additional olive oil and sprinkle with a little flaky sea salt.
8
Sprinkle the chopped roasted peanuts and fried shallots over the tomatoes. Serve immediately.

Notes

The vinaigrette can be stored in an airtight container in the refrigerator for up to 1 week. For a more filling meal, toss the salad with cooked and cooled rice noodles. The author also suggests olive-oil-fried bread crumbs for a panzanella-style variation and very thinly sliced fresh makrut lime leaves for added aroma, if available.