Prep 15 mins
Cook 0 mins
The rich flavors of this salsa complement many types of meat and fish. It would go great in sea bass tacos, or a tasty side with grilled chicken. Please try it. Fennel is sometimes called anisette, or sweet anise. It looks somewhat like a "fat" stalk of celery and it has fronds kind of like dill. Ask your produce manager for it.
- 3 cups finely diced fresh fennel bulbs (about 2 small)
- 1 cup diced seeded tomatoes
- 2⁄3 cup chopped kalamata olive (pitted)
- 1⁄4 cup fresh basil, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons capers, drained and chopped
- 1 tablespoon balsamic vinegar (don't use cider or distilled)
- Combine all ingredients in large bowl; toss to blend. Season salsa to taste with salt and pepper.
- Cover salsa and refrigerate at least 2 hours and up to 1 day, tossing occasionally.
I've never had fennel in a salad so I thought I'd try this. It does indeed go well with chicken and the different ingredients in this recipe help tone down a bit of the fennel taste for people who aren't sure about this vegetable. Thanks for posting it. A couple things I did slightly differently: I couldn't find fresh basil so I used a spoonful of pesto and I added some chopped, fresh parsley.