Thai Zucchini Tomato Salad

AUSTIN FURE The Marq / Marquette

DRESSING:

- 1 Tbsp seeded, minced Chile, Thai bird or mixed variety

- 1 cloves thinly sliced garlic

- 2 Tbsp fish sauce1 Tbsp water

- 1 Tbsp cider or champagne vinegar

Mix in jar or whisk, set aside.Mix again before adding to salad.

PICKLED TOMATOES:

- 1 cup cider vinegar

- ½ cup sugar

- ¼ water

- ½ tsp sea salt

- 1 Pint Cherry Tomatoes, poked through the center with cake tester or skewer

Heat up pickling liquid until it comes to boil. Cool to room temperature and then pour over tomatoes in a ball jar. Cover and store in refrigerator once completely cooled and ready to use.

ASSEMBLING SALAD:

- 2 small green Zucchini - first cut in half width wise, then shave thin ribbons on mandolin.

- 2 small yellow Zucchini - same prep as above

- 2-3 leaves of Thai Basil

3-4 leaves of Mint - roughly torn into smaller pieces

Top with pickled tomatoes, toasted peanuts, and dress lightly.