Tomato Fennel Salad

heirloom tomatoes

fennel bulb

olive oil

lemon juice

cider vinegar

salt

black pepper

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.

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

Good solid recipe. I made in 2021 replacing lemon juice with orange juice.  Made it again this weekend again with orange juice, little squeeze of honey in the dressing.  To the fennel and tomatoes added some chopped black and green olives and fresh basil.  It's a refreshing salad.  Definitely a keeper.

Good salad but lacking some flavor, so I added an additional capful of vinegar, himilayan sea salt, touch of honey , English cucumber and some feta cheese. Wonderful!

My husband and I love this salad - he'll eat the whole thing by himself, if I let him. The only addition we make is to add one avocado, diced. You will be amazed at how much this adds to the flavor!

Phenomenal! I added some chopped parsley, toasted pine nuts and opted for himalayan pink sea salt (instead of plain salt). What a tasty and healthy salad! 

So I decided to by a fennel bulb and a beautiful heirloom tomato,  Then decided to make sauce out of the tomato i made a couple adjustments.  1 tablespoon of lemon juice and a table spoon of lime juice, added 1 teaspoon of honey and i made it with a beautiful rip plum tomato on a mandolin.  Its excellent,  Im going to serve it with Swai fried in fish tacos.  

I wasn't sure I was going to like eating raw fennel, but decided to try it as a 'fennel salad' and ran across this recipe.  I added a tablespoon of honey to the dressing and what a delight it was to the dinner menu.  Fresh and delicious. Everybody loved it.  Ina, thank you once again.

I have never tried fennel because I thought I would not like it.  (I thought it would taste like black licorice, which is awful, in my opinion.  Fennel has just a slight taste of licorice.  The salad was very tasty, crunchy, and so simple.  (I used regular tomatoes.

Perfect way to showcase summer tomatoes.  My friend gave me a bunch of tomatoes from her garden and I made this recipe.  It was so good!  My husband isn't a huge fan of fennel, but he loved this recipe.  Ina mentioned also using fresh squeezed OJ instead of the lemon.  I tried that too, and it was so good. 

One of my absolute favorites!  I have made this salad several times, always on the morning or mid-afternoon of serving it for lunch or dinner.  I used four different types of tomatoes from my garden and cooled it down a little with ice on top (in a baggie, but would never refrigerate it.  I only use 1/2 fennel bulb and add just a little thinly sliced onion for a kick.  I had some bread which I cut into sticks, tossed with olive oil, salt and pepper, and lightly toasted in the oven.  Then I served those with the salad to sop up all the juices.  My girlfriend said, and I quote, "I could swim in this!"  The ultimate complement.  Only use fresh in-season tomatoes and do not refrigerate it, only chill it.  You will not be disappointed.  

I enjoyed this salad. It was simple, but not extremely flavorful. I think I would make it again in late Spring or Summer. I think it would be much more refreshing and flavorful when the produce is in season.

So Goooooood! I'm on a Fennel binge. Quick, fresh, easy and satisfying. Since it was a meal for one, I just adapted the recipe for a serving for two and ate the whole bowl of it. Tastes like a salad dish on a menu at a upscale restaurant - without the high price.

Good salad.  Simplicity and quality ingredients make this salad.

This recipe made me realize how much I hate fennel.  That anise/licorice flavor is unbearable.  Next!

This was super easy, very flavorful, and it makes an impressive flavorful side dish as most people don't think to use fennel often. I added Italian parsley to up the green factor.

Yum!! I used the idea of tomato wedges and paper-thin fennel slices, except for dressing I used orange juice in place of lemon juice and red wine vinegar in place of cider vinegar (just what I had on hand...) then I added some torn lettuce, chopped kalamata olives, and some crumbled feta. The sweet/tangy dressing goes great with the other flavors! 

This fennel and tomato salad was just plain OUTSTANDING!!! I think Ina gets not only an A+ but a gold star as well!! It was very refreshing, and I would serve it any time to anyone!  Thank you very much once again Ina. Linn in Seattle.

Even though I had never eaten fennel, the salad looked so good that I had to try it. Now I'm hooked on fennel!  The flavors of the dressing and fennel are the best. Another winner from Ina!

The bright flavors make this a perfect light salad.

I have been a huge fan of Ina's for a long time. And what always attracts me to her recipes is their complete simplicity. As long as the freshest and highest quality fennel, tomatoes, and oil are used for this dish, how could it possibly go wrong? Congratulations Mrs. Garten on yet another spectacular recipe.

I had never cooked with fennel, so I decided to try several dishes over the course of a week or so. This one was by far the biggest hit with my family. In fact, I made it twice in three days!!  If you've never used fennel, try this simple and delicious salad.

i usually make a fennel salad with orange and arugula, so i made this with orange juice instead of lemon, and it was very good.  fennel is for many unfamiliar to it an acquired taste.  it is mainly eaten raw in the mediterranean as a digestive, at the end of a meal, before desert.  for those of you who do like fennel, this recipe is great.

Waste of good tomatoes - all you taste is the awful licorice flavor of the fennel.  I'd tried it before cooked and it wasn't too bad but raw - blech!

I saw Ina make this on TV and it looked so pretty, I went out, bought the ingredients, and made it that evening.  I have never had fennel before and was skeptical about the strong licorice flavor.  I was wrong.  The salad is excellent in every way.

The tomatoes are gorgeous but this salad works fine with really good vine rippened tomatoes. I thought I didn't like fennel because I don't like licorice - it really isn't the same. this is a perfect and quick salad for any meal and all my guests love it and want seconds!

I have been looking for a fennel salad recipe since I had an excellent fennel and parmesan salad in Manhattan at Mercer Kitchen.  I didn't think this one could be as good and it was!  I made it for lunch and was craving it so much that I had it as a snack before serving it for dinner.  Make sure to slice the fennel very thin- almost paper thin-  I think that is the trick to eating it raw.

Easy to prepare. Healthy, too.  I make it any time I can find fennel.

This was as easy as making a peanut butter sandwich and it was so good.  The perfect summer afternoon lunch.

The other reviewer is right; make sure you use good tomatoes!  I did manage to find heirloom tomatoes which were great.  I used a mandolin slicer on the fennel and it was a breeze.  I had never eaten raw fennel before and was afraid that the licorice flavor would be overwhelming.  But it was really a light and delicate flaver.  Went perfectly with the salmon I cooked.  I'll be making this one again!

tomato fennel salad

Prep Time: 10 minutes

Total: 10 minutes

Servings: 7

Author : Ina Garten

Ingredients

Instructions

Top Similar Recipes from Across the Web

Fennel, Avocado, Tomato Salad

Fresh Fennel and Tomato Salad

Tomato and fennel soup

Arugula-Fennel Salad

Shaved Fennel Salad

Apple Fennel Salad

Fennel & celery salad

Fennel Orange Salad

Shaved Fennel Salad

Fennel Asparagus Salad

Fennel Salad Recipe

Shaved Fennel Salad

Apple Fennel Salad

Shaved Fennel Salad

Mediterranean Fennel Salad

Shaved Fennel Salad

Pear & Fennel Salad

Shaved Fennel Salad

Italian fennel salad