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
Scale
- 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