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.
