Fresh Tomato Fennel Salad with Dill and Castelvetrano Olives
A refreshing Tomato Fennel Salad with heirloomtomatoes, fennel, Castelvetrano olives, and a tangy dill mustard dressing.Perfect as a light side dish or appetizer.
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.
Nutrition
Calories: 150kcal
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