Tomato Fennel Salad
This salad marries the bright, fresh flavor of tomatoes with the slightly sweet crunch of fennel and the buttery texture of Castelvetrano olives, all topped with a tangy dressing. If you can’t find heirloom tomatoes, any ripe tomato or even cherry tomatoes will work.
Ingredients
- 2 tablespoons white wine vinegar
- 1 large garlic clove, grated
- 2 tablespoons minced fresh dill, plus more for serving
- 3 tablespoons extra virgin olive oil
- 1 teaspoon stone ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
- 3 large heirloom tomatoes, thinly sliced
- 1 small fennel bulb, tough outer layer removed, thinly sliced
- ¼ cup Castelvetrano olives, pitted, halved (Aldi Specially Selected Jalapeno Stuffed Olives work nicely as well)
- Flaky salt for serving
Instructions
- In a small bowl whisk together vinegar, garlic, dill, olive oil, mustard, salt and pepper, until emulsified.
- Arrange tomatoes and fennel on a serving platter, slightly overlapping. Top with olives and drizzle with dressing. Sprinkle with additional dill and flaky salt. Serve immediately.
Nutrition
- Calories 133
- Protein 2 g
- Carbohydrates 10 g
- Total Fat 11 g
- Dietary Fiber 3 g
- Cholesterol 0 mg
- Sodium 226 mg
- Total Sugars 6 g
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