When summer hands you juicy tomatoes, this is the salad to make. Our Tomato Fennel Salad is crunchy, savory, refreshing, and just the right amount of tangy. It’s a Mediterranean-inspired masterpiece, made with just a few fresh ingredients and ready in minutes. Whether you’re prepping for a picnic, BBQ, or just need a light lunch, this salad brings major flavor without any fuss.
Why You’ll Love This Salad
✔ Vegan & Gluten-Free – Simple, clean, and naturally healthy
✔ Fast & Easy – 10 minutes is all it takes
✔ Fresh Ingredients – A celebration of seasonal produce
✔ Perfect for Summer – No cooking required
✔ Crowd-Pleaser – Elegant enough for dinner parties
Ingredients
4 cups ripe tomatoes (heirloom, cherry, grape, Roma – mix it up!)
1 fennel bulb, thinly sliced
½ cup Castelvetrano olives, halved
1 garlic clove, grated
1 tablespoon fresh dill, chopped
2 tablespoons olive oil
1 tablespoon red wine or white wine vinegar
1 teaspoon stone ground mustard
Salt and black pepper, to taste
Flaky sea salt, for garnish
How to Make It
1. Make the Dressing – In a small bowl, whisk together vinegar, olive oil, garlic, dill, mustard, salt, and pepper until well combined.
2. Slice & Layer – Cut your tomatoes and fennel. Arrange on a serving platter or in a large bowl. Scatter olives on top.
3. Dress & Serve – Drizzle the dressing over the salad. Add a sprinkle of flaky sea salt and extra dill for a gorgeous, flavor-packed finish.
What Tomatoes Work Best?
Honestly? Any kind. Try beefsteak for thick, juicy slices, cherry for sweetness, or heirloom for a color pop. You can even mix and match for visual flair and flavor depth.
Pro Tips
Use a microplane for the garlic – it melts into the dressing.
Want more crunch? Add thinly sliced cucumber or radish.
Add feta or fresh mozzarella for a creamy upgrade.
Chill it for 10 minutes before serving to intensify the flavors.
Tools You’ll Need
Sharp kitchen knife
Cutting board
Small mixing bowl
Whisk or fork
Measuring spoons
What to Serve It With
Grilled chicken or steak
Salmon (especially in parchment!)
Crusty bread + hummus
Greek meatballs
White beans or chickpeas for a hearty vegan meal
Storage
Refrigerator: Best eaten fresh, but leftovers can be stored in an airtight container for up to 1 day.
Tip: Keep the dressing separate if prepping ahead.
Final Thoughts
This Tomato Fennel Salad is your go-to summer side—light, bold, and incredibly easy. Toss it together before your guests arrive or serve it alongside your favorite grilled mains.
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Tomato Fennel Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Tomato Fennel Salad is crunchy, refreshing, and tangy—a Mediterranean-inspired summer salad made with juicy tomatoes, crisp fennel, olives, and a bold vinaigrette. Perfect for warm days and easy entertaining.
Ingredients
- 4 cups ripe tomatoes (heirloom, cherry, grape, or Roma), chopped or halved
- 1 fennel bulb, thinly sliced
- ½ cup Castelvetrano olives, halved
- 1 garlic clove, grated
- 1 tablespoon fresh dill, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine or white wine vinegar
- 1 teaspoon stone ground mustard
- Salt and black pepper, to taste
- Flaky sea salt, for garnish
Instructions
- In a small bowl, whisk together vinegar, olive oil, grated garlic, dill, mustard, salt, and pepper to create the dressing.
- Slice tomatoes and fennel. Arrange on a serving platter or in a large bowl. Scatter halved olives over the top.
- Drizzle dressing over the salad. Garnish with flaky sea salt and extra dill before serving.
Notes
Use a mix of tomato types for color and flavor. Chill before serving for deeper flavor. Add cucumber, radish, or cheese like feta or mozzarella for variation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: tomato salad, fennel salad, summer salad, vegan side dish, Mediterranean salad