Tomato & Fennel Salad
We like to use heirloom tomatoes in this simple salad. They're at their peak during the summer months and worth seeking out at your local grocery store or farmers' market. Which varieties you choose is up to you - any will work well here.
Prep Time:
10 mins
Total Time:
10 mins
Servings:
4 servings, about 1 cup each
Ingredients
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1 tablespoon extra-virgin olive oil
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1 tablespoon champagne vinegar, or white-wine vinegar
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1/2 teaspoon salt
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Freshly ground pepper, to taste
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1 pound tomatoes, cut into wedges
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2 cups thinly sliced fennel bulb
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1/4 cup chopped fresh parsley
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1/3 cup toasted pine nuts, (see Tip)
Directions
1.
Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.
Tip:
Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
Nutrition information
Calories 141, Total Fat 12 g, Saturated Fat 1 g, Monounsaturated Fat 5 g, Sodium 321 mg, Carbohydrate 9 g, Fiber 3 g, Protein 3 g, Potassium 513 mg. Daily Values: Vitamin A 25%, Vitamin C 40%. Exchanges: Vegetable 2,Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Basic Roasted Fennel
You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the fennel with olive oil and salt and pepper before roasting. Or toss the fennel with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after it comes out of the oven.
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