Tomato carpaccio salad, with crispy tingly peanut crunch

Summer may be winding down, but we’re not quite ready to let go of juicy heirloom tomatoes just yet. This Tomato Carpaccio Salad with Crispy Tingly Crunch is the perfect bridge between late summer and early fall—bright, refreshing, and layered with unexpected textures and flavors.

What makes this salad stand out is the crispy tingly crunch: golden panko breadcrumbs blended with our signature 50Hertz Tingly Peanuts (and an optional sprinkle of Sichuan peppers for an extra buzz). It’s the kind of topping that transforms a simple salad into a showstopper. Paired with a creamy anchovy-lemon dressing, sweet plums, and peppers, this dish hits every note: salty, tangy, sweet, and tingly.

Ingredients

For the Crispy Tingly Crunch

• 3 tablespoons Tingly Peanuts

• 3 tablespoons Panko breadcrumbs

• 1 teaspoon Olive oil

• (Optional) ½ teaspoon Green or Red Sichuan peppercorns

For the Dressing

• 2 tablespoons Fresh lemon juice (about 1 lemon)

• 1 teaspoon Garlic, finely minced (1 large clove)

• 2 Anchovy fillets, finely diced (🌱 if vegan, swap for: 2 teaspoons mashed capers + ½ teaspoon white miso + ½ sheet shredded nori)

• 1 cup Full-fat mayonnaise (🌱 if vegan swap for vegan mayo)

• Salt & Pepper, to taste

• (Optional) ¼ teaspoon Green Sichuan Pepper Oil

For the Salad

• 4–6 Heirloom tomatoes (various colors), sliced ½ inch thick

• 1–2 Ripe plums, sliced or diced

• 1–2 Peppers (Shishito, Fresno, or jalapeño), thinly sliced

• Coarse flaked salt

• (Optional) Fresh basil or arugula leaves, for garnish

Method

Step 1: Make the Crispy Tingly Crunch
Toast peanuts (and optional Sichuan peppercorns) in a dry sauté pan over medium heat until fragrant. Transfer to a cutting board. In the same pan, add panko and olive oil; stir until golden brown. Combine in a bowl. Roughly chop peanuts and peppercorns, then mix into the toasted breadcrumbs.

Step 2: Whip Up the Dressing
Combine lemon juice and minced garlic in a bowl, then stir in diced anchovies. Let sit 5 minutes to mellow the garlic. Add mayonnaise, season with salt and pepper, and thin with a splash of water if needed until thick yet pourable.

Step 3: Assemble the Salad
Spread dressing on a serving plate. Layer slices of heirloom tomato, plum, and peppers. Sprinkle with flaky salt, drizzle with more dressing, and top generously with the crispy tingly crunch. Garnish with fresh basil or arugula.

Why You’ll Love It

This salad isn’t just beautiful—it’s playful. The sweetness of ripe plums and tomatoes is lifted by the lemony dressing, while the peppers bring heat and the tingly crunch adds a citrusy buzz. It’s summer nostalgia served on a plate, and the perfect conversation starter at your next gathering.

So before the last tomatoes disappear from market stands, give this salad a try. Your taste buds will thank you.

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