Have you ever passed by a display of fennel and wondered "what ever would I do with that"? Guess what? You are not alone! A recent survey on my instagram revealed that 88% of respondents weren't sure how to slice fennel. Fennel can be an intimidating vegetable to cut into, but it is absolutely worth it. Fennel has an almost sweet, subtle licorice taste that makes for a delicious snack eaten on it's own or, my favorite, as part of a crunchy summer salad like in this 2 ingredient raw Fennel and Tomato Salad.
Click here if you love French Summer Salads. You will enjoy this post with my 11 favorite French Summer Salad Recipes such as La Salade Tropezienne, La Salade Mentonnaise, La Salade Lyonnaise and La Salade Parisienne.
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TL;DR
- What is it? This salad celebrates two of the Mediterranean's most beloved ingredients fresh fennel and ripe tomatoes. Thinly sliced fennel adds a delicate anise flavor and satisfying crunch, while sweet tomatoes, fragrant herbs, and a simple vinaigrette create a dish that's both vibrant and wonderfully refreshing.
- How you'll make it? Thinly slice the fennel using a sharp knife or mandoline and arrange it on a serving platter with ripe tomatoes. Add fresh herbs such as basil or parsley, then whisk together a simple dressing of extra virgin olive oil, fresh lemon juice, Dijon mustard, and seasoning. Drizzle the vinaigrette over the salad just before serving and finish with freshly cracked black pepper and an extra squeeze of lemon, if desired.
- Why you will love it? This salad captures the effortless elegance of Mediterranean cooking. It's crisp, colorful, and incredibly refreshing, allowing every fresh ingredient to shine. Whether served alongside grilled fish, roast chicken, or enjoyed with crusty French bread and a glass of chilled rosé, it's the kind of recipe that brings the sunshine of the French Riviera to your table.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Servings: 4
- Calories: Approximately 140 kcal per serving
- Cook Method: No-cook
- Flavor & Texture: Crisp, juicy, and refreshing with sweet ripe tomatoes, crunchy fennel, fragrant herbs, bright citrus, and fruity olive oil. Light, vibrant, and full of fresh Mediterranean flavor.
- Difficulty: Easy
In the South of France, fennel is used all of the time in everything from salads to purées or braised and accompanied with a filet of Fish (like an oven baked Branzino for example).
Fennel FAQs
1. Cut off the fennel fans an inch or so from the bulb.
2. Peel off the outer layer of the Fennel bulb (Taking two pieces off should be sufficient)
3. Slice off the base of the bulb (the bottom ½ inch or so)
3. Rince
4. Slice in half, lengthwise
5. Starting from the bottom, slice thin strips like you would if you were cutting onion strips
Fennel is delicious eaten raw on its own but also as part of a salad, like in this raw fennel and tomato salad. Roasted or Braised fennel is a delicious side to serve with grilled fish.
Other Summer Salad recipes you might enjoy:
Taboulé Du Marché - Market Taboulé Salad
Roasted Plum and Goat Cheese Salad
For a complete lunch à la Française - serve any of these salads with a Fresh Baked Baguette. My super simple Baguettes for Beginners recipe takes under 2 hours and makes delicious, crusty, flavorful fresh French Baguettes.
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Fresh Fennel and Tomato Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: salads, starters
- Method: Raw
- Cuisine: diet, healthy, vegan, vegetarian
- Diet: Vegan
Description
A fresh, crunchy and satisfying summer salad with just 2 ingredients - raw fennel and tomatoes! The perfect side to serve with grilled meat or on its own as a light summer salad.
Ingredients
3 small Fennel Bulbs ( the fans cut off) Use only 2 bulbs if they are a larger size -
4 large tomatoes
For the Vinaigrette
3 tbsps extra virgin olive oil
½ tbsp white balsamic vinegar (use regular balsamic if you don't have the white variety)
½ tbsp fresh squeezed lemon juice
lemon zest
Instructions
Slice the fennel into thin strips (details on how to do this are in the recipe notes)
Slice the tomatoes into segments (bite sized quarters - like pieces of a orange. Slice the tomato lengthwise then slice into quarters)
Make the Vinaigrette at the bottom of your salad bowl.
Mix the olive oil, balsamic vinegar, lemon juice and a pinch of coarse sea salt.
Whisk vigorously until the consistency becomes viscous. (the vinaigrette will thicken slightly)
Add the tomatoes and fennel to the bowl. Toss the salad lightly with spoons to coat but not so hard as to bruise the tomatoes.
Finish off with the zeste of half a lemon and a final sprinkling of coarse sea salt.
Bon Appétit!
Notes
How to slice Fennel:
1. Cut off the fennel fans an inch or so from the bulb.
2. Peel off the outer layer of the Fennel bulb (Taking two pieces off should be sufficient)
3. Slice off the base of the bulb (the bottom ½ inch or so)
3. Rince
4. Slice in half, lengthwise
5. Starting from the bottom, slice thin strips like you would if you were cutting onion strips
Puhh Watt says
I liked how the vinaigrette was carefully balanced; the veggies were much enhanced by the addition of lemon juice for brightness and a touch of honey for sweetness.
Sarah Diligenti says
Hello Anina Belle,
Fennel is my favorite vegetable. I use ALL: with the grains, I make tea (besides the usual flavoring); with the fronds, I make pesto, with the stalks, this past weekend, I made candied fennel. I also infuse vodka with fennel and I will make my grand-ma 's recipe for 'liqueur de fenouil" as soon as I can put my hand on Everclear!
lechefswife says
Chère Sarah, Thank you so much for your comment. I also love fennel. It is so delicate yet satisfying.I love the tea idea!