10 Minutes Fennel, Tomatoes Salad, Basil With Lemon Vinaigrette
12 days ago
Fennel, tomato salad, basil with lemon vinaigrette. Fennel’s distinctive anise-like flavor makes it perfect for elevating a simple salad.
Paired with heirloom tomatoes, a zesty lemon and vinegar dressing, and fresh herbs, this fennel tomato salad is a light meal or side dish you will want to serve regularly.
Either way, the fragrant and subtle anise flavor is ever-present.
This light, healthy, super easy to assemble will make you come back for seconds over and over.
Perfect for a quick lunch at the office or a light side dish to any fish, poultry, or meat.
Why You Will Love This Fennel Tomato Salad
So simple – It doesn’t get much easier than this salad — it comes together in a matter of minutes.
Full of flavor – Juicy tomatoes, sweet shallots, and crisp fennel, all dressed with a light and refreshing vinaigrette, make this salad bursting with fresh flavor.
It’s incredibly versatile – You can serve this salad as a tasty side or you can make it the main course. Plus, it works well for any occasion from a casual lunch or cookout to a more upscale dinner party.
The ingredients are easy to find – You can track down all of these ingredients at your local grocery store or farmers market. Plus, you may already have them on hand.
What is fennel?
Fennel is a member of the carrot family. However, it is not a root vegetable. Instead, it’s a hardy and perennial herb with beautifully fragrant yellow flowers and feathery leaves.
Fennel can go either way when it comes to flavor — either it has a very strong flavor of anise, that pungent black licorice flavor that I loved when I was a kid. Or it can have a mild green and herbaceous flavor.
Fennel is of Mediterranean origin, and most of the plant is edible, even though the hollow fennel stalks can be a bit tough. The white bulb is my favorite part, which is the most flavorful.
But don’t forget the fennel fronds- the plant’s green velvety leaves, which resemble dill- I have often paired them with fish.
It has lots of health benefits such as a super high in fiber and potassium. Vitamins A, C, and B6.
Lastly, fennel seeds are a huge part of seasoning throughout India, Afghanistan, Iran, and the rest of the Middle East.
A cluster of leaves is stacked, rolled, and thinly sliced with a sharp knife. This method allows you to enjoy basil, which is very pungent when fresh, in skinny strands.
This fennel basil salad is the perfect use for chiffonade. Small strands of fresh fragrant basil bring out the flavor as well as balance the fennel salad.
Ingredients needed to create this refreshing salad
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Lemon Juice – Citrus brightens up the vinaigrette.
Olive Oil – Be sure to use high-quality olive oil for the best flavor.
Shallot – Mild, slightly sweet, and a little bit garlicky, shallots add fresh flavor to the vinaigrette.
Fennel Bulbs – When choosing fennel, look for small to medium bulbs that are pale green and white and do not have any bruising or browning. They should have a light aroma of anise as well.
Campari Tomatoes – These are just the right size for the salad but you can use any other variety that you prefer.
Basil – Use the freshest basil that you can find and chiffonade it before adding it to the salad for bright flavor and a pretty presentation.
Tips
The fennel needs to be sliced very thin; almost shaved fennel has the best anise flavor. I use a mandoline to achieve that level of thinness.
Soft to the bite. Lots of flavors but not overpowering.
Cut the fennel bulb in half. With a knife, remove the hard center core. You will see it at a triangle in the middle with a large base and thinning out as it goes up on the bulb. The middle part is quite tough to eat.
Slice the fennel thinly with either the mandoline or a very sharp knife.
I used the Campari tomatoes, slightly bigger than cherry tomatoes and smaller than regular tomatoes. Use whichever you have on hand.
Use a large bowl to create the vinaigrette so gently fold the tomatoes and fennel together.
Grind a few rounds of medium-coarse black pepper all over your dish before serving.
The lemon and basil always complement each other well, bringing out the fresh, clean basil flavor.
I love this fennel tomato salad. Light and full of flavor.
The perfect side dish to any fish, poultry, or pork tenderloin.
Step-by-step directions to make this easy tomato fennel salad
This salad comes together quickly with just a few simple steps.
Cut the fennel bulb in half. With a knife, remove the hard center core. You will see it at a triangle in the middle with a large base and thinning out as it goes up on the bulb. The middle part is quite tough to eat.
Slice the fennel thinly with either the mandoline or a very sharp knife.
I used the Campari tomatoes, which are slightly bigger than cherry tomatoes and more petite than regular tomatoes. Use whichever you have on hand.
Use a large bowl to create the vinaigrette so you can gently fold together the tomatoes and fennel.
Grind a few rounds of medium-coarse black pepper all over your dish before serving
Combine the lemon juice, shallots, a pinch of salt, and pepper in a small bowl.
Whisk in the olive oil steadily until it is incorporated well and emulsified.
Cut the stalks of the fennel bulbs. Slice off the tough bottom end and remove any tough or discolored outer layers. Slice each bulb in half lengthwise and then slice the fennel as thin as possible.
Put the slices in a bowl with enough room to toss them.
Stem the tomatoes and cut them into wedges (I remove the seeds).
Place them in the same bowl as the fennel and add the basil.
Toss with enough of the vinaigrette to coat them well. Season with salt and pepper to taste.
If you enjoy this dish, check out these flavorful recipes:
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I am a passionate cook, recipe developer, author, and food photographer with 14 years of food blogging experience. Inspired by my French and Italian heritage, I work with other chefs, both foreign and domestic, and have had countless discussions with chefs at famous restaurants globally. I enjoy sharing these creative culinary delights in simple, straightforward, easy-to-understand recipes.
I only recommend the products that I love and use. This site contains affiliate links to products. We may receive a commission for purchases made through these links.
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