Vietnamese Tomato Salad

Ingredients

• ¼ cup sugar
• ¼ cup fish sauce (preferably Red Boat or Three Crabs)
• ¼ cup fresh lime juice
• 1 small fennel bulb, thinly sliced
• 1 Persian or kirby cucumber, halved lengthwise, sliced into half-moons
• 1 Hungarian wax, Jimmy Nardello, or green bell pepper, seeds and ribs removed, sliced
• 1 small shallot, thinly sliced
• 1½ lb. mixed heirloom tomatoes, halved if small, cut into wedges if large
• 2 cups coarsely chopped mixed tender herbs (such as dill, cilantro, and/or Thai basil)
• Freshly ground black pepper
• ⅓ cup crushed salted dry-roasted peanuts
• ⅓ cup store-bought fried shallots

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