Description
This Heirloom Tomato Fennel Salad is the perfect combination of crisp, juicy, sweet, and savory. With layers of ripe heirloom tomatoes, crunchy shaved fennel, and sweet orange slices, this salad brings out the best of summer produce.
Ingredients
Scale
- 2–3 large heirloom tomatoes, sliced into rounds
- 1/4 teaspoon salt
- 1 small fennel bulb, very thinly sliced (use a mandoline, if possible)
- 1/4 small red onion, thinly sliced
- 1 orange, peeled and sliced into rounds or supremed
- 1/4 cup Castelvetrano olives, halved
- 1/4 cup shaved Parmesan cheese
- 1/4 cup fresh basil leaves, torn
- reserved fennel fronds, for garnish
- cracked black pepper, for finishing
For the Citrus Fennel Vinaigrette
- 3 tablespoons extra virgin olive oil
- juice and zest from 1/2 orange
- 2 tablespoon golden or white balsamic vinegar
- 1 teaspoon grainy mustard
- 1/4 teaspoon crushed fennel seeds
- Pinch of crushed red pepper flakes
- Kosher salt and black pepper, to taste
Instructions
- In a small bowl or jar, whisk together the olive oil, orange juice, orange zest, golden balsamic vinegar, grainy mustard, crushed fennel seeds, red pepper flakes, salt, and black pepper until emulsified.
- Arrange the sliced tomatoes onto a platter. Sprinkle with salt and allow them to sit for about 5 minutes to draw out their natural juices.
- Arrange the orange slices on top of the tomatoes. Sprinkle the fennel and tuck in the olives.
- Drizzle with the vinaigrette.
- Top with shaved Parmesan and torn basil.
- Finish with cracked black pepper and a few fennel fronds.
- Serve immediately.
- ENJOY!
Notes
- Use a mandoline for super thin fennel and red onion slices.
- Choose ripe, colorful heirloom tomatoes for the best flavor and presentation.
- Orange slices can be cut into rounds or supremed for a cleaner look.
- Add the vinaigrette just before serving to keep the salad fresh and crisp.
- Shave Parmesan with a vegetable peeler for nice wide curls.
- Torn basil should be added last to prevent bruising.
- Reserve a few fennel fronds to garnish the salad.
- Adjust seasoning to taste after dressing—flaky sea salt is a great finishing touch.
- Store leftovers up to a day, but the salad is best enjoyed fresh.
- Scale easily for a crowd—just use a large platter and layer the ingredients.
- Roast or pickle leftover fennel.
- Prep Time: 17 minutes
- Cook Time: 3 minutes
- Category: Salad, Side dish, Lunch
- Method: Easy
- Cuisine: American