Brighten up your day with this cheerful tomato and fennel salad that’s bursting with flavor! Juicy tomatoes and crunchy fennel slices team up for a delightful duet, while a creamy pine nut aioli adds a cozy hug of richness. But wait, there’s more! A sprinkle of zesty mint gremolata brings a playful twist, like a tickle of sunshine on your taste buds. Topped off with a handful of microgreens, this salad is like a friendly hello from your plate to your palate, inviting you to dig in and enjoy the delicious dance of flavors!
Fennel Tomato Salad Ingredients:
- Tomatoes: Ripe and juicy, tomatoes bring vibrant color and sweet-tangy flavor.
- Fennel: Crunchy and slightly sweet with a hint of licorice aroma.
- Pine Nuts: Tiny, buttery nuts toasted to golden perfection for a delightful crunch.
- Garlic: Adds a punch of savory flavor and aromatic essence.
- Mayonnaise: Provides a smooth, creamy base for the aioli with a mild tang.
- Lemon Juice: Adds a bright, citrusy tang for refreshing zing.
- Salt and Pepper: Essential for balancing and enhancing flavors.
- Mint Leaves: Fresh and herbal, adding a burst of brightness.
- Lemon Zest: Provides citrusy aroma and flavor to enhance brightness.
- Extra Virgin Olive Oil: Adds rich, fruity aroma and silky texture.
- Microgreens: Delicate, young greens for visual appeal and earthy freshness.
Recipe Tips and FAQs:
Can I make the aioli ahead of time for this Fennel Tomato Salad?
Yes, you can definitely make the pine nut aioli ahead of time! In fact, preparing it in advance can be quite convenient. Simply store the aioli in an airtight container and keep it refrigerated. It should stay fresh for up to 3-4 days. Before serving, give it a quick stir to ensure the ingredients are well combined. Making the aioli ahead of time not only saves you time but also allows the flavors to meld together, resulting in a more delicious and flavorful dressing for your salad.
What kind of tomatoes should I use for this Fennel Tomato Salad?
For the Fennel Tomato Salad, choose ripe, firm tomatoes that suit your preference. Roma tomatoes offer a meaty texture, grape or cherry tomatoes bring sweetness and color, while heirloom or beefsteak tomatoes provide a range of flavors and textures. Opt for fresh, in-season tomatoes for the best taste and visual appeal.
How do prepare the fennel for this salad?
To prepare the fennel for this salad, start by trimming off the stalks and fronds from the fennel bulb. Reserve some fronds for garnish if desired. Cut the bulb in half lengthwise and remove the core by making a V-shaped cut. Then, thinly slice the fennel bulb crosswise using a sharp knife or a mandoline slicer. Rinse the sliced fennel under cold water to remove any dirt or debris and pat dry with a clean kitchen towel or paper towels. The sliced fennel is now ready to be used in the salad.
What goes well with this Fennel Tomato Salad?
This Fennel Tomato Salad is a versatile side that pairs well with grilled proteins like chicken, fish, or steak. It’s also great with pasta dishes or alongside quiches and frittatas. For a vegetarian option, serve it with grilled vegetables. Enjoy it with crusty bread for a complete and satisfying meal.
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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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