Fennel Tomato Salad - Cooking Like Kate

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

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

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.

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

@cookinglikekate
Fennel Tomato Salad - Full recipe at cookinglikekate.com
♬ Pure Imagination Lofi - G Sounds

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.