Zucchini Salad with Tomatoes, Peanuts, Basil, Mint and Spicy Fish-Sauce Sauce

Recipe Date: August 1, 2022
Serving Size: 4
Prep Time: 20 Minutes
Cook Time: -20 Minutes
Difficulty: Easy
Measurements: Imperial (US)

We’ve chosen this recipe for a few reasons, we had an amazing crop of zucchini, basil and mint at the vineyard garden, our Cellar Master’s favorite cookbook is  Six Seasons from Joshua McFadden, and we knew this would be an outstanding pairing with our Grenache Blanc, Front Porch Farms, 2021.





  • For the salad:
  • 3-4 medium firm zucchini
  • Salt
  • 1 pint cherry tomatoes, halved
  • 1/2 cup salted roasted peanuts, roughly chopped
  • 1 bunch scallions, sliced on a sharp angle and soaked in ice water for 20 minutes
  • 1 small handful basil leaves
  • 1 small handful mint leaves
  • 1/4 cup Spicy Fish-Sauce Sauce (recipe follows)
  • For the Fist Sauce - Makes about 1 1/4 cups:
  • 1/4 cup Spicy Fish-Sauce Sauce (recipe follows)
  • 4 large garlic cloves, minced
  • 1/2 cup fish sauce
  • 1/4 cup water
  • 1/4 cup white wine or rice vinegar
  • 2 tablespoons sugar


For the salad:
1. Using a mandoline or a very sharp knife, slice or cut the zucchini into thin slices, either lengthwise or crosswise. Toss the zucchini with a teaspoon of salt and place in a colander to draw out moisture for 30 minutes. Then blot the zucchini with a paper towel to remove moisture and excess salt. Place in serving bowl.

2. Add the tomatoes, peanuts, drained scallions, basil and mint. Pour over the spicy fish-sauce sauce. Taste and correct seasoning. Serve immediately.

For the sauce:
Stir everything together in a small bowl until the sugar has dissolved. The sauce will keep in a bowl in the fridge for up to 2 months.


Adapted from Six Seasons

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