Thai Zucchini Tomato Salad

This recipe is from the ‘2019 Guide to Local Food for Northern Michigan and the Upper Peninsula’

Thai Zucchini Tomato Salad in a bowl with mint and chili pepper


  • 1 Tbsp seeded, minced hot pepper, Thai bird, or mixed variety
  • 1 clove of thinly sliced garlic
  • 2 Tbsp fish sauce
  • 1 Tbsp water
  • 1 Tbsp cider or champagne vinegar

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


  • 1 cup cider vinegar
  • ½ cup sugar
  • ¼ water
  • ½ tsp sea salt
  • 1 pint cherry tomatoes, poked through the center with a cake tester or skewer

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


  • 2 small green zucchini – first, cut in half width-wise, then shave thin ribbons on a 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 and toasted peanuts, and dress lightly.

AUSTIN FURE, The Marq, Marquette