Ingredients
- 1 1/2 pounds heirloom tomatoes
- 1 small fennel bulb
- 2 tablespoons good olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon cider vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 28 reviews
By R U Eatingagain
on March 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have never tried fennel because I thought I would not like it. (I thought it would taste like black licorice, which is awful, in my opinion. Fennel has just a slight taste of licorice. The salad was very tasty, crunchy, and so simple. (I used regular tomatoes.
By sambermax
Scottsdale, 41
on July 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Perfect way to showcase summer tomatoes. My friend gave me a bunch of tomatoes from her garden and I made this recipe. It was so good! My husband isn't a huge fan of fennel, but he loved this recipe. Ina mentioned also using fresh squeezed OJ instead of the lemon. I tried that too, and it was so good.
By kriscampoli_3597063
Mission Viejo, CA
on July 02, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
One of my absolute favorites! I have made this salad several times, always on the morning or mid-afternoon of serving it for lunch or dinner. I used four different types of tomatoes from my garden and cooled it down a little with ice on top (in a baggie, but would never refrigerate it. I only use 1/2 fennel bulb and add just a little thinly sliced onion for a kick. I had some bread which I cut into sticks, tossed with olive oil, salt and pepper, and lightly toasted in the oven. Then I served those with the salad to sop up all the juices. My girlfriend said, and I quote, "I could swim in this!" The ultimate complement. Only use fresh in-season tomatoes and do not refrigerate it, only chill it. You will not be disappointed.
Read all 28 reviews