Recipe courtesy of Rialto

Tomato and Shaved Fennel Salad

  • Level: Easy
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2 yellow tomatoes, sliced into 8 pieces

2 red tomatoes, sliced into 8 pieces

1 head fennel, shaved

2 ounces red onion, shaved

4 teaspoons basil, chiffonade

4 ounces extra-virgin olive oil

4 ounces red wine vinegar

kosher salt

coarse black pepper


  1. Place fennel in the center of serving plate. Surround with the tomatoes, alternating colors. 
  2. Drizzle with oil and vinegar, salt and pepper. Garnish with red onion and basil.
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