Name: Tomato Fennel Salad Recipe
Prep time: 10 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons white wine vinegar; 1 large garlic clove, grated; 2 tablespoons minced fresh dill, plus more for serving; 3 tablespoons extra virgin olive oil; 1 teaspoon stone ground mustard; ½ teaspoon kosher salt; ¼ teaspoon freshly cracked black pepper, plus more for serving; 3 large heirloom tomatoes, thinly sliced; 1 small fennel bulb, thinly sliced; ¼ cup Castelvetrano olives, pitted and halved; Flaky salt for serving

Description

A fresh and vibrant Tomato Fennel Salad featuring thinly sliced heirloom tomatoes and crisp fennel, tossed with Castelvetrano olives and a tangy white wine vinegar dressing enhanced with garlic, fresh dill, and stone ground mustard. This quick and easy salad is perfect as a light appetizer or side dish, delivering a refreshing blend of flavors and textures in just 15 minutes.

Ingredients

Dressing

2 tablespoons white wine vinegar
1 large garlic clove, grated
2 tablespoons minced fresh dill, plus more for serving
3 tablespoons extra virgin olive oil
1 teaspoon stone ground mustard
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper, plus more for serving

Salad

3 large heirloom tomatoes, thinly sliced
1 small fennel bulb, thinly sliced
¼ cup Castelvetrano olives, pitted and halved
Flaky salt for serving

Cook Mode Prevent your screen from going dark

Instructions

Make the dressing. In a small bowl, whisk together the white wine vinegar, grated garlic, minced fresh dill, extra virgin olive oil, stone ground mustard, kosher salt, and freshly cracked black pepper until emulsified and well combined.
Arrange the salad. On a serving platter, lay out the thinly sliced heirloom tomatoes and fennel bulb, slightly overlapping each slice for a visually appealing presentation.
Add olives and dressing. Sprinkle the pitted and halved Castelvetrano olives evenly over the arranged tomatoes and fennel, then drizzle the prepared dressing over the entire salad.
Garnish and serve. Finish by sprinkling additional fresh dill and flaky salt over the salad to enhance flavor. Serve immediately to enjoy the crisp and fresh textures.

Notes

Use ripe heirloom tomatoes for the best flavor and texture.
If fresh dill is unavailable, dried dill can be used but reduce the quantity to 1 teaspoon.
Castelvetrano olives are mild and buttery; you can substitute with other green olives if needed.
For added depth, you may add a squeeze of fresh lemon juice to the dressing.
This salad is best enjoyed fresh and not stored for long as the fennel and tomatoes will soften.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean