top of page

Summer Tomato Salad with Honey-Lime Vinaigrette

Prep Time:

20 min.

Cook Time:

30 min.


6, 1 cup each


Sides & Apps

About the Recipe


  • 2 tablespoons lime juice

  • 2 tablespoons honey

  • 1 tablespoon fish sauce

  • 3 tablespoons plus 1/2 cup peanut oil, divided

  • 1 cup thinly sliced shallot (about 3 large)

  • 2 teaspoons cornstarch

  • 1/4 teaspoon kosher salt

  • 2 pounds tomatoes, sliced ¼-inch thick (about 6 cups)

  • 2 tablespoons chopped roughly chopped chives and/or cilantro


  1. Combine lime juice, honey and fish sauce in a small bowl. Whisk in 3 tablespoons peanut oil. Set aside.

  2. Let sliced shallots soak in a bowl of cold water for 10 minutes. Drain shallots and thoroughly pat dry. Toss shallots with cornstarch.  Heat the remaining 1/2 cup oil in a medium sauté pan over medium heat. Working in batches, add half of the shallots and fry, stirring occasionally until golden brown and crispy; 3-5 minutes. Transfer with a slotted spoon to a paper towel lined plate. Repeat with the remaining shallots. Sprinkle shallots with salt.

  3. Arrange tomatoes on a large platter or divide between 6 salad plates. Whisk the dressing and drizzle over the tomatoes. Top with shallots, chives and/or cilantro.

bottom of page