Tomato Fennel Salad
Tomato fennel salad is a light, refreshing dish that combines ripe tomatoes with thinly sliced fennel bulb—the crisp, slightly sweet, and anise-flavored vegetable.Here’s the basic idea: Main ingredients: fresh tomatoes (any kind, but heirlooms or cherry tomatoes are especially nice) and fennel, sliced thin so it blends well with the tomatoes.Add-ins (optional): red onion, fresh herbs like basil, parsley, or dill, and sometimes olives, citrus segments, or shaved Parmesan for extra flavor.Dressing: a simple vinaigrette made from olive oil, lemon juice (or vinegar), salt, and pepper. Some versions add a touch of honey or mustard for balance.It’s perfect as a summer side dish—bright, crunchy, and aromatic.
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Ingredients
Main ingredients
- 4 medium fresh tomatoes or a mix of colorful heirlooms, cut into wedges or thick slices
- 1 medium fennel bulb trimmed and very thinly sliced (reserve some feathery fronds for garnish)
- 1 small red onion or shallot, thinly sliced (optional)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice or white wine vinegar
- 1 teaspoon honey (optional, to balance acidity)
- Salt to taste
- freshly ground black pepper to taste
- handful small fresh herbs basil, parsley, or dill all work nicely
- Parmesan cheese or kalamata olives for garnish (optional)
Instructions
Prepare the vegetables
- Slice the fennel as thinly as possible — a mandoline is handy if you have one. Cut the tomatoes into bite-size wedges or slices. If using onion, slice it thinly as well.
Make the dressing
- In a small bowl, whisk together the olive oil, lemon juice (or vinegar), honey (if using), salt, and pepper until emulsified.
Combine the salad
- In a large bowl, toss together the sliced fennel, tomatoes, and onion. Pour the dressing over the top and gently toss to coat everything evenly.
Rest
- Let the salad sit for about 10 minutes at room temperature before serving. This allows the flavors to mingle.
Garnish and serve
- Scatter fennel fronds and herbs over the top. Add Parmesan shavings or olives if you’d like. Serve slightly cool or at room temperature.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 119kcal (6%)Carbohydrates: 13g (4%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 38mg (2%)Potassium: 579mg (17%)Fiber: 4g (17%)Sugar: 8g (9%)Vitamin A: 1104IU (22%)Vitamin C: 27mg (33%)Calcium: 48mg (5%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
