Saw Emily Paster’s recipe in Midwest Living Magazine and realized I had everything I needed to make it. It’s so good and ready in just a few minutes. The dressing would be great on other fresh veggies, too. It’s really the perfect summer salad and we ate every last drop!

Ingredients
2 Tbsp lime juice
1 Tbsp fish sauce
1 Tbsp honey (or agave nectar or sugar)
1 Thai (or Serrano) chile, seeded and minced
2 Tbsp light olive oil ( or a neutral oil like canola oil)
5 medium plum (or heirloom) tomatoes, sliced
1/4 of a red onion, sliced
1/2 cup chopped fresh herbs – I used regular basil and spearmint, but you can also use Thai Basil and peppermint
1/2 cup dry roasted peanuts, chopped – I used half peanuts and half cashews
1/4 teaspoon flaky sea salt

Directions

For dressing: whisk together lime juice, fish sauce, honey and the chile, then continue whisking whil you slowly drizzle in the oil.

Arrange tomato slices on a large platter. Top with onion, herbs and nuts.

Spoon dressing over salad, sprinkle with flaky sea salt and serve immediately.