FRESH FENNEL AND TOMATO SALAD
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.
Provided by lechefswife
Categories starters
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- 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!
TOMATO AND FENNEL SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 0
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.
TOMATO & FENNEL SALAD
We like to use heirloom tomatoes in this simple salad. They're at their peak during the summer months and worth seeking out at your local grocery store or farmers' market. Which varieties you choose is up to you--any will work well here.
Provided by EatingWell Test Kitchen
Categories Healthy Potluck Side Dish Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.
Nutrition Facts : Calories 140.8 calories, Carbohydrate 8.9 g, Fat 11.5 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 320.8 mg, Sugar 4.9 g
TOMATO AND FENNEL SALAD
Juicy beefsteak tomatoes, sweet watermelon, and crisp fennel combine to create a refreshing end-of-summer salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, combine tomatoes, watermelon, fennel, lemon juice, and olive oil. Add fennel fronds, season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 104 g, Fat 5 g, Fiber 3 g, Protein 1 g
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.
Nutrition Facts : Calories 75 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 346 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 3 grams
HEIRLOOM TOMATO SALAD WITH FENNEL, RADISHES, RED ONION AND ARUGULA
Provided by Suzanne Hamlin
Categories salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- With the side of a sharp heavy knife, or with a mortar and pestle, crush the fennel seed, coriander seed and peppercorns. Put the julienned fennel bulb, red onion and sliced radishes in a bowl and mix with half the spices. Add a pinch of salt and pepper, a dash of balsamic and a tablespoon of olive oil.
- Wash and dry the tiny heirloom tomatoes and add to the fennel mix, with the minced shallot and the basil. Adjust the seasoning again, adding more ground spices to taste. Toss together and chill.
- Cut the yellow and red beefsteak tomatoes into 8 wedges each. Season with salt, pepper and a little olive oil. Set aside.
- Toss the arugula with a little olive oil and place on a large platter. Transfer the fennel and tomato salad and all of its juices to the middle of the bed of arugula. Arrange the yellow and red beefsteak wedges around the salad. Sprinkle minced garlic chives over the whole salad. Garnish with double basil sprigs.
- If using the baguette, cut into small slices, toast them if desired and arrange as a border around the salad.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 16 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 724 milligrams, Sugar 8 grams
FENNEL, ROAST LEMON & TOMATO SALAD
Combine roasted lemon with fronds of fennel, cherry tomatoes, pomegranate and herbs to make this colourful summer salad. It makes a perfect sharing dish
Provided by Rosie Birkett
Categories Lunch, Side dish
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Slice 1 lemon into thin rounds and spread out on the baking tray, drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20-25 mins until shrivelled and caramelised in places. Keep an eye on them - you may have to take some out the oven before the others are done. These can be made in the morning and kept at room temperature.
- While the lemons are cooking, roughly chop the tomatoes and thinly slice the fennel, saving the fronds. Put in a bowl with the remaining olive oil, juice from the other lemon and pomegranate seeds. Season to taste, then give everything a good mix.
- When you're ready to serve, roughly chop all the herbs and mix them into the salad along with the roasted lemons and fennel fronds.
Nutrition Facts : Calories 93 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein
TOMATO FENNEL SOUP
This is an excellent, quick-cooking, tomato soup perfect for the early days of fall!
Provided by Trisha Benson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
- Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
- Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 10.1 g, Cholesterol 1 mg, Fat 7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 275.5 mg, Sugar 3.8 g
FENNEL, TOMATO AND FETA SALAD
Refreshing and absolutely delicious, in my opinion- I could make a meal of this myself. Do use a good olive oil, if possible! Cooking time is actually the 30 minutes standing time before serving.
Provided by FlemishMinx
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 108, Fat 6.1, SaturatedFat 2.2, Cholesterol 10, Sodium 480.3, Carbohydrate 11.8, Fiber 4.4, Sugar 2.1, Protein 3.6
TOMATO FENNEL SALAD
From Ina Garten Barefoot Contessa Parties. See my posted menu Ina Garten - "Outdoor Grill".
Provided by keeney
Categories Low Protein
Time 20m
Yield 6 salads, 6 serving(s)
Number Of Ingredients 8
Steps:
- Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very finely crosswise with a knife or on a mandoline.
- Toss the tomatoes and fennel in a bowl with the olive oil, orange zest, orange juice, vinegar, salt and pepper. Garnish with 2 T chopped fennel fronds, season to taste, and serve.
Nutrition Facts : Calories 85.7, Fat 4.8, SaturatedFat 0.7, Sodium 317, Carbohydrate 10.5, Fiber 3.1, Sugar 5.5, Protein 1.7
FENNEL, TOMATO, AND FETA SALAD
Steps:
- Trim fennel stalks flush with bulb and discard stalks. Quarter bulbs lengthwise, then cut lengthwise into paper-thin slices with mandoline.
- Toss fennel with remaining ingredients in a large bowl.
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