Fennel & Tomato Salad


  • Spring


tomatoes, diced


lemon juice (or even better - preserved lemon, chopped)

olive oil

(if no preserved lemon, add salt & a touch of sugar)

Optional: toasted pine nuts or other nuts/seeds, feta cheese, arugula


Chop tomatoes how you like them (I like big chunks. Quarters work well too. Or slices)

Remove core & stems from fennel and slice VERY thinly (oh so thinly). If lower stems are tender, slice these thinly too

Mix tomatoes & fennel together


Lemon Vinaigrette:

Mix olive oil & chopped preserved lemon (or lemon juice + a pinch each of salt & sugar)

Garnish with a few chopped fennel fronds


Top with seeds or cheese if desired.

Great served atop fresh arugula.