Tomato Fennel Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 6
YIELD: 6 salads
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very finely crosswise with a knife or on a mandoline.
  • Toss the tomatoes and fennel in a bowl with the olive oil, orange zest, orange juice, vinegar, salt and pepper. Garnish with 2 T chopped fennel fronds, season to taste, and serve.
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