Fennel Caprese Salad With Tomato Jam Toasts Food

TOMATO AND FENNEL SALAD

Steps:

• Toss 2 pounds tomatoes (cut into wedges), 2 thinly sliced fennel bulbs and 1/2 thinly sliced red onion with 1/3 cup olive oil and 3 tablespoons white wine vinegar. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon sugar and a generous amount of pepper. Let sit at least 30 minutes. Toss with 1 cup fresh parsley and 1/2 cup fennel fronds before serving.

CAPRESE SALAD - GIADA DE LAURENTIIS

Steps:

• Whisk the lemon juice, 1/2 t salt, and 1/4 t pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
• Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and mozzarella on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.

TOMATO FENNEL SALAD

Steps:

• 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.

FENNEL, TOMATO AND FETA SALAD

Steps:

• Trim the top of each fennel flush with the bulb, discard stalks; remove and discard tough outer portion (usually just the first layer).
• Quarter bulbs lengthwise, then slice lengthwise as thinly as you can (with a knife, mandoline is not necessary).
• Combine in the bottom of a large bowl the capers, lemon zest, lemon juice, olive oil, salt and pepper and mix well.
• To this dressing, add in the capers and the feta.
• Add sliced fennel and tomatoes, and mix well.
• Let stand 30 minutes to allow the dressing to permeate the vegetables (unrefrigerated) before serving.