Tomato And Crunchy Peanut Salad Recipe

This tomato and crunchy peanut salad is loud. In a good way. Tangy, sweet, salty, a bit funky — all the flavours crash together and somehow it works. Zero cooking. Fast to throw together. Honestly? Slaps harder than it should for something this simple.

Ingredients Needed

For the Filling:

• 50g unsalted roasted peanuts
• 300g tomatoes (room temp), quartered
• ½ green finger chilli, deseeded + finely sliced (optional)
• 1 tbsp dried shrimp (optional)
• 1–2 raw shallots, thinly sliced
• Juice of ½ lime
• 2 tsp fish sauce (or salt for veg version)
• Small handful coriander leaves
• 1 tsp gram flour, toasted

For Assembling:

• 3–5 tbsp garlic oil
• Crispy fried shallots, to garnish

How To Make Tomato and Crunchy Peanut Salad

1. Prep the Crunch: Crush peanuts in a pestle and mortar or quick blitz in a processor. You want nubby bits — not dust, not butter. Like crunchy peanut butter but rougher.
2. Chop the Veg: Quarter the tomatoes. Slice the chilli and shallots thin. If the shrimp’s happening, chuck it in too. Don’t overthink it — this salad isn’t fussy.
3. Assemble the Mix: Bowl time. Add everything: peanuts, tomatoes, shallots, chilli, coriander, fish sauce, lime juice, garlic oil, toasted gram flour. Clean hands are best here — get in there and mix it properly.
4. Top & Serve: Taste it. Adjust with more lime, fish sauce, or chilli if it needs a kick. Scoop into a bowl or plate. Scatter crispy shallots over the top. Done.

Why I Love This Recipe

This one came from clearing out the fridge. A few tomatoes, leftover peanuts, some bits I wasn’t sure what to do with. Threw it all in a bowl. Lime juice made it sing. Since then? It’s become that thing I make when I need flavour now.

Recipe Tips

• Use ripe tomatoes — underripe ones won’t carry the dish
• Toasted gram flour adds a nutty depth — don’t skip it if you’ve got it
• Garlic oil adds a big punch, but olive oil works in a pinch
• For vegetarian version, skip fish sauce and add a pinch of sea salt or soy
• Don’t go too fine on the peanuts — texture is key
• This salad is best served right after mixing
• Chill the tomatoes first if serving on a hot day

How To Store Tomato and Crunchy Peanut Salad

• At Room Temperature: Serve fresh — not great sitting out too long.
• In the Fridge: Eat within 1 day. Peanuts get soft after that.
• In the Freezer: Don’t. The texture dies.
• Reheating: Nope. This one’s a cold salad.

Nutrition Facts (per serving)

• Calories: ~220
• Carbs: 10g
• Protein: 5g
• Fat: 18g
• Sugar: 5g
• Fibre: 3g
• Sodium: Depends on fish sauce

Let’s Answer a Few Questions! (FAQs)

• Q: Can I use cherry tomatoes?
  A: 100% yes. Just halve them — they’re sweet and bitey, perfect here.
• Q: What if I don’t have gram flour?
  A: Leave it out. Or use a pinch of roasted chickpea flour if you’ve got it.
• Q: Can I make this ahead of time?
  A: You can chop everything early, but mix just before serving to keep crunch.
• Q: What does the dried shrimp add?
  A: Umami. A funky, salty depth. Totally optional, though.