The Fennel Tomato Salad is a fresh and vibrant dish layered with juicy tomatoes, crisp fennel, and a creamy pine nut aioli. Topped with a bright mint gremolata and microgreens, this elegant salad is perfect for summer lunches or dinner parties. Enjoying a Fennel Tomato Salad is a delightful way to brighten any meal.
Table of Contents
Ingredients
- Tomatoes – Juicy and sweet, they form the base and bring vibrant color and flavor to the Fennel Tomato Salad.
- Fennel bulb – Adds crunch and a subtle anise flavor that brightens the Fennel Tomato Salad.
- Pine nuts & garlic – Blended into the aioli for richness and a nutty depth.
- Mayonnaise & lemon juice – Create a creamy, tangy aioli that ties the Fennel Tomato Salad together.
- Mint, lemon zest & olive oil – Make a fresh gremolata that lifts the whole salad.
- Microgreens – Add a peppery, delicate finish and a beautiful final touch to your Fennel Tomato Salad.
Alternative Ingredients
- Fennel bulb – Swap with thinly sliced celery or radish for similar crunch in your Fennel Tomato Salad.
- Pine nuts – Use cashews, almonds, or sunflower seeds for a budget-friendly sub.
- Fresh mint – Try basil or flat-leaf parsley for a different herbal twist.
- Microgreens – Baby arugula or finely chopped herbs work as easy substitutes.
- Lemon zest – Use orange zest or a splash of vinegar for a citrusy pop.
Nutritional Benefits
- Supports Digestion: Fiber from fennel and tomatoes helps regulate the digestive system. Additionally, eating a Fennel Tomato Salad can help support a healthy gut.
- Reduces Inflammation: Antioxidants in fresh herbs and vegetables help combat inflammation.
- Promotes Heart Health: Healthy fats from pine nuts and olive oil support cardiovascular function.
- Boosts Immunity: Vitamin C from tomatoes and lemon zest strengthens immune defenses.
- Aids Hydration: High water content in tomatoes and fennel helps keep you hydrated.
- Supports Skin Health: Nutrients like vitamin A and antioxidants contribute to a healthy glow.
- Encourages Balanced Eating: This salad is nutrient-dense yet light, perfect for wholesome meals.
Expert Tips
Slice Tomatoes with a Serrated Knife: This helps keep their shape and prevents squishing, enhancing your Fennel Tomato Salad presentation.
Chill the Fennel: Pop sliced fennel in ice water for 10 minutes for extra crispness.
Toast Pine Nuts Carefully: Keep an eye on them—they go from golden to burnt fast!
Use a Mandoline for Uniform Slices: It creates thin, even fennel slices for better texture.
Make Aioli Ahead: The flavor deepens after a few hours in the fridge—perfect for prepping ahead.
Layer Just Before Serving: This keeps everything fresh and prevents the salad from wilting.
Finish with Flaky Salt: A final pinch on top enhances flavor and gives a satisfying crunch to your Fennel Tomato Salad.
FAQs
Yes, but keep the aioli and gremolata separate until just before serving for the freshest result.
Not as written (due to the mayo), but you can use vegan mayo to make it plant-based.
Fresh mint is best, but in a pinch, use 1/3 the amount of dried and mix it into the gremolata early so it softens.
Heirloom or vine-ripened tomatoes are ideal for flavor, color, and presentation.
It’s best served slightly chilled or at room temp—just not straight from the fridge.
Serving Suggestions
This salad pairs beautifully with grilled fish, crusty bread, or a chilled glass of white wine. It also makes a refreshing starter alongside pasta or a light summer soup. Consider preparing a Fennel Tomato Salad for a delightful summer meal.
Storage Suggestions
Store any leftovers in an airtight container in the fridge for up to 2 days. For best texture, keep the aioli and gremolata separate and add just before serving. This helps maintain the freshness of your Fennel Tomato Salad.
You’ll also enjoy:
Fennel Tomato Salad
Equipment
- small skillet For toasting the pine nuts
Ingredients
- 4 ripe tomatoes thinly sliced or diced
- 1 small fennel bulb thinly sliced
- 1/4 cup pine nuts
- 2 cloves garlic minced
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- salt and pepper to taste
- 1/4 cup mint finely chopped
- zest of 1 lemon
- 1 tbsp extra virgin olive oil
- microgreens for garnish
Instructions
Prepare the Pine Nut Aioli:
- In a small skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 3-4 minutes. Let them cool.1/4 cup pine nuts
- In a food processor, combine the toasted pine nuts, minced garlic, mayonnaise, lemon juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste if needed. Set aside.2 cloves garlic, 1/2 cup mayonnaise, 1 tbsp lemon juice, salt and pepper to taste
Make the Gremolata:
- In a small bowl, mix together the finely chopped mint, lemon zest, and extra virgin olive oil. Set aside.1/4 cup mint, 1 tbsp extra virgin olive oil, zest of 1 lemon
Prepare the Fennel:
- Remove the stalks and fronds from the fennel bulb. Reserve some fronds for garnish if desired.1 small fennel bulb
- Cut the bulb in half and remove the core. Slice the fennel thinly using a sharp knife or a mandoline slicer.
Assemble the Salad:
- On a serving platter, arrange the sliced or diced tomatoes and fennel slices in an alternating pattern. Drizzle the pine nut aioli generously over the tomatoes and fennel and toss. Sprinkle the gremolata evenly over the aioli-topped tomatoes and fennel. Garnish with a handful of fresh microgreens and reserved fennel fronds on top.4 ripe tomatoes, microgreens for garnish
Video
@cookinglikekate Fennel Tomato Salad – Full recipe at cookinglikekate.com
♬ Pure Imagination Lofi – G Sounds
Notes
- Choose Ripe Tomatoes: Select ripe, flavorful tomatoes for the best taste and texture.
- Toast Pine Nuts Carefully: Toast in a dry skillet over medium heat, stirring frequently until golden brown.
- Prep Ahead of Time: Make the aioli and gremolata in advance and store in the refrigerator.
- Garnish Before Serving: Add microgreens and any additional garnishes just before serving.
- Serve Chilled: Refrigerate the salad for up to an hour before serving for maximum freshness.
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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