This Fresh Tomato Fennel Salad brings together the vibrant flavors of heirloom tomatoes and crisp fennel, creating a refreshing and light dish perfect for summer. Enhanced by a tangy white wine vinegar and stone-ground mustard dressing, this salad is full of bright flavors with a subtle crunch from fennel and a savory bite from Castelvetrano olives. It’s a great side dish for any meal, or enjoy it as a light lunch on its own.
Ingredients
- 2 tablespoons white wine vinegar
- 1 large garlic clove, grated
- 2 tablespoons minced fresh dill, plus more for garnish
- 3 tablespoons extra virgin olive oil
- 1 teaspoon stone-ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon of freshly ground black pepper, with additional pepper available for serving.
- 3 large heirloom tomatoes, thinly sliced
- 1 small fennel bulb, thinly sliced
- ¼ cup of Castelvetrano olives, with pits removed and sliced in half.
- Flaky salt for serving
Instructions
1. Make the Dressing:
- In a small bowl, whisk together the white wine vinegar, grated garlic, minced dill, olive oil, stone-ground mustard, kosher salt, and cracked black pepper until well combined. This will serve as the salad dressing.
2. Prepare the Vegetables:
- Thinly slice the heirloom tomatoes and the fennel bulb using a sharp knife or mandoline for even slices.
- Pit and halve the Castelvetrano olives if not already prepared.
3. Assemble the Salad:
- On a large serving platter or in a shallow bowl, arrange the sliced tomatoes and fennel.
- Scatter the halved olives on top.
4. Dress the Salad:
- Drizzle the dressing evenly over the salad, making sure all the ingredients are lightly coated.
- Allow the salad to rest for approximately 5 to 10 minutes so the flavors can combine and develop.
5. Serve:
- Before serving, sprinkle the salad with flaky salt, freshly cracked black pepper, and additional fresh dill for garnish.
- Serve immediately as a side dish or a refreshing appetizer.
Conclusion
This Tomato Fennel Salad is a simple yet elegant dish that highlights the best of fresh, seasonal produce. The sweet and juicy heirloom tomatoes pair beautifully with the crisp, anise-like flavor of fennel, while the Castelvetrano olives add a touch of brininess. The light dill and mustard dressing brings everything together, making it the perfect companion for grilled meats, seafood, or simply as a refreshing standalone dish on a warm day.
Fresh Tomato Fennel Salad with Dill and Castelvetrano Olives
Ingredients
- 2 tablespoons white wine vinegar
- 1 large garlic clove grated
- 2 tablespoons minced fresh dill plus more for garnish
- 3 tablespoons extra virgin olive oil
- 1 teaspoon stone-ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon of freshly ground black pepper with additional pepper available for serving.
- 3 large heirloom tomatoes thinly sliced
- 1 small fennel bulb thinly sliced
- ¼ cup of Castelvetrano olives with pits removed and sliced in half.
- Flaky salt for serving
Instructions
- Make the Dressing: In a small bowl, whisk together the white wine vinegar, grated garlic, minced dill, olive oil, stone-ground mustard, kosher salt, and cracked black pepper until well combined. This will serve as the salad dressing.
- Prepare the Vegetables: Thinly slice the heirloom tomatoes and the fennel bulb using a sharp knife or mandoline for even slices. Pit and halve the Castelvetrano olives if not already prepared.
- Assemble the Salad: On a large serving platter or in a shallow bowl, arrange the sliced tomatoes and fennel. Scatter the halved olives on top.
- Dress the Salad: Drizzle the dressing evenly over the salad, making sure all the ingredients are lightly coated. Allow the salad to rest for approximately 5 to 10 minutes so the flavors can combine and develop.
- Serve: Before serving, sprinkle the salad with flaky salt, freshly cracked black pepper, and additional fresh dill for garnish. Serve immediately as a side dish or a refreshing appetizer.