Fennel Roast Lemon Tomato Salad Recipes

TOMATO FENNEL SALAD

Tomato Fennel Salad image

Provided by Ina Garten

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds heirloom tomatoes
1 small fennel bulb
2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

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.

Nutrition Facts : Calories 75 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 346 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 3 grams

FENNEL, TOMATO, AND FETA SALAD

Fennel, Tomato, and Feta Salad image

Categories Salad Tomato No-Cook Low Fat Vegetarian Feta Fennel Spring Healthy Capers Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2 medium fennel bulbs (sometimes called anise)
4 plum tomatoes (1/2 pound total), seeded and thinly sliced lengthwise
2 teaspoons drained bottled capers
1/3 cup crumbled feta (1 1/2 ounce)
1/2 teaspoon finely grated fresh lemon zest
1 to 1 1/2 tablespoons fresh lemon juice (to taste)
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Special Equipment
a mandoline or other adjustable-blade slicer

Steps:

Trim fennel stalks flush with bulb and discard stalks. Quarter bulbs lengthwise, then cut lengthwise into paper-thin slices with mandoline.
Toss fennel with remaining ingredients in a large bowl.

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