Fresh Fennel and Tomato Salad

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.

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

Other Summer Salad recipes you might enjoy:

French Salade Niçoise Recipe

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.

Fresh Fennel and Tomato Salad

• Author: lechefswife
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 1x
• Category: starters, salads
• Method: Raw
• Cuisine: vegan, vegetarian, diet, healthy
• Diet: Vegan

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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.

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Ingredients

Scale 1x2x3x

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

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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!

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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

Keywords: summer salads, salad recipe, fennel, tomato salad, fennel and tomato salad