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.
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By maboi76_5452225
Boston
on January 21, 2012
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I enjoyed this salad. It was simple, but not extremely flavorful. I think I would make it again in late Spring or Summer. I think it would be much more refreshing and flavorful when the produce is in season.
By weatherproof
on October 22, 2011
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So Goooooood! I'm on a Fennel binge. Quick, fresh, easy and satisfying. Since it was a meal for one, I just adapted the recipe for a serving for two and ate the whole bowl of it. Tastes like a salad dish on a menu at a upscale restaurant - without the high price.
By shellygloo
Toledo, OH
on August 06, 2011
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Good salad. Simplicity and quality ingredients make this salad.
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