Tomato fennel salad

  • Preparation Time10 mins
  • Serves6
  • DifficultyEasy
675g heirloom tomatoes
1 small fennel bulb
2 tbsp good olive oil
2 tbsp fresh lemon juice
1 tbsp cider vinegar
1 tsp salt
1/2 tsp freshly ground black pepper
1) Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.

2) Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tbsp chopped fennel fronds, season to taste, and serve.

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