Name: Vietnamese Tomato Salad
Yield: 4 - 6 Servings
Ingredients: 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

A white plate with multicolored yellow red and purple tomato slices topped with crispy onions cucumbers and herbs on a...

Photo by Emma Fishman, food styling by Susie Theodorou, prop styling by Elizabeth Jaime

Our roving Vietnamese pop-up, Ha’s Dac Biet, always serves a version of this bright, wonderfully herbaceous salad. During the summer months, tomatoes are the perfect match for that acidic, sweet, and slightly-funky dressing, which is inspired by Anthony’s mom’s nuoc cham. She blew our minds when she revealed that her recipe is as simple as equal parts lime juice, sugar, and fish sauce. It hits all the notes, and can truly make just about anything taste better. —Anthony Ha and Sadie Mae Burns, Ha’s Dac Biet, NYC

Recipe notes

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