Best 3 Tomato And Fennel Salad Recipes

Indulge in a culinary symphony of flavors with our tantalizing tomato and fennel salad recipes. Embark on a refreshing journey where juicy tomatoes, aromatic fennel, and a medley of zesty ingredients dance on your palate. Discover the classic Italian Panzanella salad, a rustic delight that combines ripe tomatoes, crisp cucumbers, and fragrant basil in a tangy dressing. Transport yourself to the vibrant streets of Greece with our Greek tomato salad, where sweet tomatoes, creamy feta cheese, and Kalamata olives create a harmonious balance of flavors. Explore the vibrant flavors of Morocco with our Moroccan tomato salad, a delightful blend of tomatoes, cilantro, and cumin, all harmonized with a hint of sweetness from plump raisins. And for a taste of the Mediterranean, try our Mediterranean tomato salad, a vibrant symphony of tomatoes, cucumbers, red onion, and a refreshing lemon-oregano dressing. Each recipe offers a unique culinary adventure, promising to tantalize your taste buds and transport you to distant lands.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO, FENNEL AND WATERCRESS SALAD

Tomato, Fennel and Watercress Salad image

Have some fun with a fennel bulb. This salad is fresh, crisp, and full of flavor.

Provided by Barrett

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

2 tablespoons white wine vinegar
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon-style prepared mustard
1 teaspoon fennel seed, ground
5 tablespoons olive oil
3 cups trimmed and coarsely chopped watercress
2 bulbs fennel, trimmed and thinly sliced
6 large tomatoes

Steps:

Whisk together the vinegar, tarragon, mustard, fennel seed and olive oil.
Cut the tomatoes into 1/2 inch thick wedges. In a large salad bowl, combine the watercress, fennel and tomatoes. Toss with vinaigrette to coat, season with salt and pepper and serve.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 13.6 g, Fat 11.9 g, Fiber 4.8 g, Protein 3.1 g, SaturatedFat 1.6 g, Sodium 99.5 mg, Sugar 4.9 g

FLASH-MARINATED TUNA ON FENNEL SALAD AND TANGERINE TOMATO COULIS

Flash-Marinated Tuna on Fennel Salad and Tangerine Tomato Coulis image

Provided by Suzanne Hamlin

Categories dinner, appetizer, main course

Time 25m

Yield 6 appetizer servings or 4 entrees

Number Of Ingredients 15

Ingredients

10 ounces tuna belly or fluke, sliced diagonally with the grain as thinly as possible
3/4 pound fennel bulb
3 scallions, trimmed and thinly sliced, including a bit of green ( 1/4 packed cup)
3 tablespoons plus 1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon chopped spearmint
Fine sea salt to taste
Freshly ground pepper to taste
1 pint wild or cultivated currant tomatoes
13 ounces Tangerine or yellow tomatoes
1 tablespoon sherry vinegar
1/8 to 1/4 teaspoon ground cumin
1/4 teaspoon minced garlic
3 ounces mesclun, washed and dried
3 tablespoons sherry vinegar

Steps:

Put the fish slices in a large bowl. Pull off and discard the two tough outer layers of the fennel bulb. Cut off and discard the stalks. Cut out the tough core; cut the bulb in half and then across in paper-thin slices. Add the fennel and the scallion slices to the fish. In a small bowl, mix together 3 tablespoons olive oil with the lemon juice, the chopped mint and a pinch of salt and pepper. Mix gently with the fish. Cover and set in a chilled place for 10 minutes, no longer.
Set aside 36 of the tiny currant tomatoes. Put the rest, along with the pieces of Tangerine tomatoes, through a food mill set over a 2-quart stainless-steel bowl. In a small bowl, mix the sherry vinegar, 1/8 teaspoon of cumin and minced garlic. Slowly whisk in 1/3 cup olive oil until emulsified. Whisk into the liquefied tomatoes. Add more cumin if needed and sea salt to taste.
To assemble, divide the Tangerine tomato coulis among six 10-inch dinner plates, making a neat pool on the bottom of each plate. Mix the mesclun with the marinated tuna, adding 3 tablespoons of the sherry vinegar or to taste.
Divide the tuna salad among the plates, putting a mound in the center of each. Near the edge of each plate, make a border of 6 evenly spaced currant tomatoes.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 619 milligrams, Sugar 4 grams, TransFat 0 grams

TOMATO AND FENNEL SALAD

Tomato and Fennel Salad image

Juicy beefsteak tomatoes, sweet watermelon, and crisp fennel combine to create a refreshing end-of-summer salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

2 medium beefsteak tomatoes, cored and cut into 1/2-inch wedges
3/4 pound pound seedless watermelon, cut into 3/4-inch pieces (2 cups)
1 small fennel bulb, cored and thinly sliced
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
2 teaspoons chopped fennel fronds

Steps:

In a medium bowl, combine tomatoes, watermelon, fennel, lemon juice, and olive oil. Add fennel fronds, season with salt and pepper, and toss to combine.

Nutrition Facts : Calories 104 g, Fat 5 g, Fiber 3 g, Protein 1 g

Tips:

- For the best flavor, use ripe, in-season tomatoes. Heirloom tomatoes are a great choice for this salad. - If you don't have a fennel bulb, you can substitute 1/2 cup of thinly sliced celery. - To make the salad ahead of time, toss the tomatoes, fennel, and onion with the dressing. Cover and refrigerate for up to 2 hours. Add the basil just before serving. - Serve the salad with grilled or roasted chicken, fish, or tofu.

Conclusion:

This tomato and fennel salad is a refreshing and flavorful side dish that is perfect for summer gatherings. The combination of sweet tomatoes, crisp fennel, and tangy dressing is sure to please everyone at the table.