Best Fennel Roast Lemon Tomato Salad Recipes

FRESH FENNEL AND TOMATO SALAD

Fresh Fennel and Tomato Salad image

A fresh, crunchy and satisfying summer salad with just 2 ingredients - raw fennel and tomatoes! The perfect side to serve with grilled meat or on its own as a light summer salad.

Provided by lechefswife

Categories starters

Time 10m

Yield 4

Number Of Ingredients 7

Ingredients

3 small Fennel Bulbs ( the fans cut off) Use only 2 bulbs if they are a larger size -
4 large tomatoes
For the Vinaigrette
3 tbsps extra virgin olive oil
1/2 tbsp white balsamic vinegar (use regular balsamic if you don't have the white variety)
1/2 tbsp fresh squeezed lemon juice
lemon zest

Steps:

Slice the fennel into thin strips (details on how to do this are in the recipe notes)
Slice the tomatoes into segments (bite sized quarters - like pieces of a orange. Slice the tomato lengthwise then slice into quarters)
Make the Vinaigrette at the bottom of your salad bowl.
Mix the olive oil, balsamic vinegar, lemon juice and a pinch of coarse sea salt.
Whisk vigorously until the consistency becomes viscous. (the vinaigrette will thicken slightly)
Add the tomatoes and fennel to the bowl. Toss the salad lightly with spoons to coat but not so hard as to bruise the tomatoes.
Finish off with the zeste of half a lemon and a final sprinkling of coarse sea salt.
Bon Appétit!

ROASTED FENNEL WITH TOMATOES

Roasted Fennel With Tomatoes image

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

TOMATO FENNEL SALAD

Tomato Fennel Salad image

Provided by Ina Garten

Categories appetizer

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