Description
A refreshing and vibrant fennel and tomato salad tossed with fresh basil and a zesty lemon vinaigrette, perfect as a light appetizer or side dish.
Ingredients
Scale
Vinaigrette
- 3 tablespoons lemon juice
- 1 small shallot, finely chopped
- Pinch of salt and pepper
- 1/4 cup olive oil
Salad
- 2 small fennel bulbs, thinly sliced
- 2 cups Campari tomatoes, stemmed and cut into wedges
- 1 cup fresh basil leaves, chiffonade
Instructions
- Prepare the vinaigrette: In a small bowl, combine the lemon juice, finely chopped shallot, and a pinch of salt and pepper. Whisk together these ingredients.
- Emulsify the dressing: Gradually drizzle the olive oil into the bowl while whisking vigorously to create a smooth, emulsified vinaigrette.
- Slice fennel bulbs: Cut off the stalks and remove any tough ends from the fennel bulbs. Then slice the bulbs into very thin slices to maximize crunch and flavor.
- Combine salad ingredients: Place the sliced fennel in a large bowl. Add the Campari tomato wedges and chiffonade of fresh basil leaves.
- Toss and dress the salad: Drizzle the vinaigrette over the fennel, tomatoes, and basil, then gently toss to coat all ingredients evenly. Adjust seasoning with salt and pepper as needed.
Notes
- Use the thinnest slices possible for fennel to enhance texture and flavor integration.
- Campari tomatoes are preferred for their sweetness and juiciness, but ripe plum tomatoes can be an alternative.
- For an extra tangy kick, add a bit of lemon zest to the vinaigrette.
- This salad is best served fresh but can be chilled for 30 minutes before serving.
