Fennel Roast Lemon Tomato Salad Recipes

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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

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!

FENNEL, ROAST LEMON & TOMATO SALAD



Fennel, roast lemon & tomato salad image

Combine roasted lemon with fronds of fennel, cherry tomatoes, pomegranate and herbs to make this colourful summer salad. It makes a perfect sharing dish

Provided by Rosie Birkett

Categories     Lunch, Side dish

Time 40m

Number Of Ingredients 9

2 lemons
2 tbsp extra virgin olive oil
pinch of sugar
500g mixed tomatoes (I used cherry tomatoes and some larger ones)
3 fennel bulbs
100g pomegranate seeds
1⁄2 small pack tarragon leaves
1⁄2 small pack parsley leaves
1⁄2 small pack mint leaves

Steps:

  • Heat oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Slice 1 lemon into thin rounds and spread out on the baking tray, drizzle over 1/2 tbsp oil and sprinkle over the sugar. Roast for 20-25 mins until shrivelled and caramelised in places. Keep an eye on them - you may have to take some out the oven before the others are done. These can be made in the morning and kept at room temperature.
  • While the lemons are cooking, roughly chop the tomatoes and thinly slice the fennel, saving the fronds. Put in a bowl with the remaining olive oil, juice from the other lemon and pomegranate seeds. Season to taste, then give everything a good mix.
  • When you're ready to serve, roughly chop all the herbs and mix them into the salad along with the roasted lemons and fennel fronds.

Nutrition Facts : Calories 93 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein

ARUGULA-FENNEL SALAD



Arugula-Fennel Salad image

A great summer or fall salad with a lemon dressing. Great for company! This makes very large portions of a side salad, so it can be for 4 to 6 people depending on the portion given.

Provided by chrissiek

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

⅓ cup extra-virgin olive oil
½ teaspoon salt
1 teaspoon lemon zest
¼ cup fresh lemon juice
6 cups arugula
2 small fennel bulbs, cored and thinly sliced
½ cup toasted pine nuts
30 grape tomatoes, halved
½ cup freshly grated Parmesan cheese

Steps:

  • Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 10.7 g, Cholesterol 5.9 mg, Fat 20.6 g, Fiber 3.2 g, Protein 7.1 g, SaturatedFat 3.8 g, Sodium 332.6 mg, Sugar 1.2 g

TOMATO FENNEL SALAD



Tomato Fennel Salad image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

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

ROASTED FENNEL SALAD



Roasted Fennel Salad image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 fennel bulb, fronds reserved
Olive oil, for frying
Fleur de sel (sea salt) and freshly ground black pepper
1 organic orange
1/2 small red onion
Handful small black olives
Handful toasted pine nuts
Zest and juice of 1 lemon

Steps:

  • Trim the fennel, reserving a handful of green fronds. Cut into slices about 1/4-inch thick. Heat a little olive oil in a saute pan, and, working in batches and seasoning with salt and pepper as you go, fry the fennel on both sides until golden and tender. As the fennel is done, arrange it on a serving platter.
  • Zest the orange and set the zest aside. Remove the skin with a sharp knife, taking care to remove all the white pith from the fruit. Discard the peel. Cut out the orange sections, arranging over the fennel, and squeeze the orange juice over the whole salad.
  • Slice the onion into paper thin rings and arrange over the salad. Scatter over the olives and pine nuts. Squeeze over lemon juice, to taste. Drizzle over a little more olive oil. Finally, scatter over the reserved fennel fronds. Serve.

TOMATO & FENNEL SALAD



Tomato & Fennel Salad image

We like to use heirloom tomatoes in this simple salad. They're at their peak during the summer months and worth seeking out at your local grocery store or farmers' market. Which varieties you choose is up to you--any will work well here.

Provided by EatingWell Test Kitchen

Categories     Healthy Potluck Side Dish Recipes

Time 10m

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 tablespoon champagne vinegar, or white-wine vinegar
½ teaspoon salt
Freshly ground pepper, to taste
1 pound tomatoes, cut into wedges
2 cups thinly sliced fennel bulb
¼ cup chopped fresh parsley
1/3 cup toasted pine nuts, (see Tip)

Steps:

  • Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.

Nutrition Facts : Calories 140.8 calories, Carbohydrate 8.9 g, Fat 11.5 g, Fiber 3.1 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 320.8 mg, Sugar 4.9 g

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