Summer is peak tomato season and this recipe for Tomato Fennel Salad is a great way to use the bounty of Summer’s gardens and Farmers’ Markets.
I’ve often said that I being a metamorphosis from human to tomato during the Summer months. I eat so darned many tomatoes that I transform into one! While that is, of course, an exaggeration, I sure do love tomatoes. This salad of Tomatoes and Fennel is a fabulous way to add more tomatoes to your menu when the offerings in the markets, or from your own garden are so beautiful and delicious.
A combination of tomatoes and cherry tomatoes are cut in wedges and halved, respectively. To those, thin sliced fennel and radishes, capers and toasted pine nuts are added. The salad is dressed with a very simple red wine vinaigrette and garnished with fennel fronds.
It couldn’t be more simple, or more delicious. I hope you’ll try it!
- 2 pounds tomatoes and cherry tomatoes, cut in wedges and halved, respectively
- 2 large radishes, thinly sliced
- ½ cup thinly sliced fennel bulb
- 2 tablespoons toasted pine nuts
- 1 tablespoon capers, drained of brine
- 2 tablespoons chopped fennel fronds
- Red Wine Vinaigrette:
- ½ cup red wine vinegar
- 1 teaspoon Dijon Mustard
- ½ teaspoon salt
- ground black pepper
- 1 tablespoon olive oil
- Arrange the tomatoes on a platter.
- Sprinkle with the fennel, radishes, pine nuts, capers and fennel fronds.
- In a small bowl, add the vinegar, Dijon mustard, salt and pepper.
- Using a whisk, drizzle in the olive oil while whisking vigorously.
- Once the vinaigrette is made, pour over the tomatoes on the platter and serve.