Why You’ll Love This Recipe
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Vibrant and Fresh: The combination of ripe tomatoes and crisp fennel offers a delightful crunch and burst of flavor.
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Simple Ingredients: With just a few fresh ingredients, this salad is easy to prepare yet impressive in taste.
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Versatile Pairing: It pairs beautifully with grilled meats, seafood, or can be enjoyed on its own for a light meal.
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Vegan-Friendly: This salad is naturally vegan, making it suitable for a variety of dietary preferences.
Ingredients
For the Salad:
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3 large heirloom tomatoes, thinly sliced
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1 small fennel bulb, thinly sliced
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¼ cup Castelvetrano olives, pitted and halved
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2 tablespoons fresh dill, chopped
For the Dressing:
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2 tablespoons apple cider vinegar
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1 large garlic clove, grated
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1 teaspoon stone ground mustard
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3 tablespoons extra virgin olive oil
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½ teaspoon kosher salt
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¼ teaspoon freshly cracked black pepper
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Dressing: In a small bowl, whisk together the apple cider vinegar, grated garlic, stone ground mustard, olive oil, salt, and pepper until well combined.
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Assemble the Salad: In a large bowl, combine the sliced tomatoes, fennel, Castelvetrano olives, and chopped dill.
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Dress the Salad: Pour the prepared dressing over the salad and gently toss to coat all ingredients evenly.
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Serve: Let the salad sit for about 10 minutes to allow the flavors to meld before serving.
Servings and Timing
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Servings: 4
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Prep Time: 15 minutes
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Total Time: 15 minutes
Variations
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Add Protein: Top the salad with grilled chicken or chickpeas for added protein.
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Cheese Option: Incorporate crumbled feta or fresh mozzarella for a creamy element.
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Herb Swap: Experiment with fresh basil or mint in place of dill for a different flavor profile.
Storage/Reheating
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Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, as the fennel may soften over time.
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Reheating: This salad is served cold and does not require reheating.
FAQs
Can I use regular olives instead of Castelvetrano?
Yes, you can substitute with Kalamata or green olives, but Castelvetrano olives offer a unique buttery flavor that enhances the salad.
Is this salad gluten-free?
Absolutely! This Tomato Fennel Salad is naturally gluten-free.
Can I prepare this salad in advance?
While the salad can be assembled ahead of time, it’s best to add the dressing just before serving to maintain the crispness of the fennel.
What other herbs can I use?
Fresh basil or mint can be used as alternatives to dill, depending on your taste preference.
Can I add other vegetables?
Feel free to add cucumbers or bell peppers for additional crunch and flavor.
Is this salad suitable for a picnic?
Yes, it’s a great option for picnics. Just ensure it’s kept cool until serving.
Can I make this salad spicy?
Add a pinch of red pepper flakes to the dressing for a spicy kick.
How do I slice the fennel?
Trim the fennel bulb, remove the tough outer layers, and slice the remaining bulb thinly using a sharp knife or mandoline.
Can I use canned tomatoes?
Fresh, ripe tomatoes are recommended for the best flavor and texture, but you can use canned tomatoes if necessary.
How do I choose ripe tomatoes?
Look for tomatoes that are heavy for their size, have a deep color, and yield slightly to gentle pressure.
Conclusion
This Tomato Fennel Salad is a delightful combination of fresh ingredients that capture the essence of summer. Its simplicity and vibrant flavors make it a perfect addition to any meal. Whether served as a side dish or a light main course, it’s sure to impress your guests and become a staple in your recipe repertoire.
Tomato Fennel Salad: A Fresh and Flavorful Summer Delight
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-cook, Tossing
- Cuisine: American
- Diet: Vegan
Description
Tomato Fennel Salad is a refreshing summer dish featuring juicy heirloom tomatoes, crisp fennel, buttery Castelvetrano olives, and fresh dill, tossed in a tangy mustard vinaigrette. Perfect as a side or light meal, it’s naturally vegan and gluten-free.
Ingredients
3 large heirloom tomatoes, thinly sliced
1 small fennel bulb, thinly sliced
¼ cup Castelvetrano olives, pitted and halved
2 tablespoons fresh dill, chopped
2 tablespoons apple cider vinegar
1 large garlic clove, grated
1 teaspoon stone ground mustard
3 tablespoons extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
Instructions
- Prepare the dressing: whisk together apple cider vinegar, grated garlic, mustard, olive oil, salt, and pepper in a small bowl.
- Assemble the salad: combine sliced tomatoes, fennel, olives, and dill in a large bowl.
- Dress the salad: pour dressing over salad and toss gently to coat evenly.
- Let sit for 10 minutes to allow flavors to meld before serving.
Notes
Add grilled chicken or chickpeas for protein.
Include crumbled feta or fresh mozzarella for creaminess.
Swap dill for fresh basil or mint for different flavors.
Add cucumbers or bell peppers for extra crunch.
Use Kalamata or green olives if Castelvetrano are unavailable.
