The combination of the popularity of Thai cooking with the arrival of peak tomato season leads to this delicious recipe! Servings: 4
Ingredients
1 pound ripe tomatoes, any size and any color, ideally heirloom.
3 mini seedless cucumbers (about 8 ounces total), or one English cucumber.
1/4 cup fish sauce
1/2 teaspoon crushed red pepper flakes or 1 teaspoon sliced fresh
Thai chile (or any fresh chile)
1/4 cup coarsely chopped roasted, salted peanuts
Directions
Cut tomatoes and cucumbers into bite-size pieces.
In a medium bowl, toss the tomatoes and cucumbers with the fish sauce and chile.
Let sit for 5 to 10 minutes to marinate, then top with the peanuts before serving. Serve at room temperature.
