Fennel and Tomato Salad with Basil Lemon Vinaigrette

Fennel, tomato salad, and basil tossed in a bright lemon vinaigrette. The subtle anise notes of fennel lift a simple salad into something special.

Combined with ripe tomatoes, a tangy lemon-and-vinegar dressing, and fresh basil, this fennel tomato salad is a light, refreshing dish that works as a main for a light meal or as a versatile side.

The aromatic anise quality of fennel is present but not overpowering, giving the salad a distinctive, pleasant depth.

This recipe is light, healthy, and incredibly quick to assemble — ideal for a fast lunch or an easy side alongside fish, poultry, or pork.

In this Article

What is a fennel?

Fennel belongs to the carrot family but is not a root vegetable. It’s a hardy perennial with feathery green fronds and yellow flowers. The white bulb is crisp and flavorful, while the fronds resemble dill and make a delicate garnish.

Its flavor ranges from pronounced anise or black-licorice notes to a milder, herbaceous sweetness depending on the variety and age of the bulb.

Fennel is Mediterranean in origin and nearly every part of the plant can be used in cooking—the bulb, stalks, fronds, and seeds. Fennel is nutritious, contributing fiber, potassium, and vitamins A, C, and B6.

What is chiffonade?

Chiffonade is a technique for cutting leafy herbs into fine ribbons. Stack the leaves, roll them tightly, then slice thinly with a sharp knife. For this salad, basil chiffonade releases aroma and distributes flavor in delicate strands.

Step-by-step directions to make this easy tomato fennel salad

Follow these simple steps to put the salad together quickly.

• Make the vinaigrette: Whisk together lemon juice, finely chopped shallot, a pinch of salt and pepper. Slowly stream in olive oil while whisking until emulsified.
• Prepare the fennel: Trim the stalks, remove any tough outer layers, and halve the bulbs. Remove the core if it’s tough, then slice the fennel as thinly as possible (a mandoline makes this easy).
• Prepare the tomatoes: Remove stems and cut Campari tomatoes into wedges; you can remove seeds if you prefer.
• Combine: Place fennel slices and tomato wedges in a large bowl, add the chiffonaded basil, and toss gently with enough vinaigrette to coat.
• Finish: Adjust seasoning with salt and freshly ground black pepper. Serve immediately.

The lemon and basil highlight each other beautifully and enhance the salad’s fresh flavors. This dish pairs especially well with fish, poultry, or pork tenderloin.

What dishes can you enjoy with this salad?

This salad is satisfying on its own for a light meal, and it’s an excellent side for grilled or roasted proteins such as chicken, steak, salmon, or pork. It also complements vegetarian mains like roasted vegetables and grain dishes.

Variations and Substitutions

Add crumbled feta or goat cheese for creaminess, or finish with shaved Parmesan for a savory note. Stir a little lemon zest into the dressing for extra brightness. For crunch, add toasted nuts such as pine nuts or almonds. Thinly sliced red onion adds both color and bite.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best eaten fresh; freezing is not recommended because the vegetables will become soft when thawed.

Frequently Asked Questions

Equipment used to make this recipe

Originally published on September 22, 2017.