Fresh Fennel and Tomato Salad
A fresh, crunchy and satisfying summer salad with just 2 ingredients - raw fennel and tomatoes! The perfect side to serve with grilled meat or on its own as a light summer salad.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 small Fennel Bulbs ( the fans cut off) Use only 2 bulbs if they are a larger size -
- 4 large tomatoes
- For the Vinaigrette
- 3 tbsps extra virgin olive oil
- 1/2 tbsp white balsamic vinegar (use regular balsamic if you don't have the white variety)
- 1/2 tbsp fresh squeezed lemon juice
- lemon zest
Instructions
- 1
Slice the fennel into thin strips (details on how to do this are in the recipe notes)
- 2
Slice the tomatoes into segments (bite sized quarters - like pieces of a orange. Slice the tomato lengthwise then slice into quarters)
- 3
Make the Vinaigrette at the bottom of your salad bowl.
- 4
Mix the olive oil, balsamic vinegar, lemon juice and a pinch of coarse sea salt.
- 5
Whisk vigorously until the consistency becomes viscous. (the vinaigrette will thicken slightly)
- 6
Add the tomatoes and fennel to the bowl. Toss the salad lightly with spoons to coat but not so hard as to bruise the tomatoes.
- 7
Finish off with the zeste of half a lemon and a final sprinkling of coarse sea salt.
- 8
Bon Appétit!