Name: Tomato Fennel Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons white wine vinegar; 1 large garlic clove, grated; 2 tablespoons minced fresh dill (plus more for serving); 3 tablespoons extra virgin olive oil; 1 teaspoon stone ground mustard; ½ teaspoon kosher salt; ¼ teaspoon freshly cracked black pepper (plus more for serving); 3 large heirloom tomatoes, thinly sliced; 1 small fennel bulb, thinly sliced; ¼ cup Castelvetrano olives, pitted and halved; Flaky salt (for serving)

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Why You’ll Love This Recipe

I love how quick and effortless this recipe is to prepare, especially when I need something vibrant on the table in just minutes. The combination of sweet tomatoes, slightly licorice-flavored fennel, and briny olives creates a balance that feels both simple and sophisticated. I also appreciate how versatile it is, since it works as a side dish or a light meal on its own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons white wine vinegar
1 large garlic clove, grated
2 tablespoons minced fresh dill, plus more for serving
3 tablespoons extra virgin olive oil
1 teaspoon stone ground mustard
½ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper, plus more for serving
3 large heirloom tomatoes, thinly sliced
1 small fennel bulb, thinly sliced
¼ cup Castelvetrano olives, pitted, halved
Flaky salt for serving

Directions

I start by making the dressing. In a small bowl, I whisk together the white wine vinegar, grated garlic, minced dill, olive oil, mustard, salt, and pepper until the mixture becomes smooth and emulsified.

Next, I assemble the salad. I arrange the sliced tomatoes and fennel on a serving platter, slightly overlapping them for a beautiful presentation. I then sprinkle the olives evenly over the top and drizzle the dressing across everything. To finish, I add a bit more fresh dill and a pinch of flaky salt before serving immediately.

Servings and timing

This recipe makes 4 servings and takes about 15 minutes from start to finish, making it perfect for a quick and elegant dish.

Variations

I sometimes switch things up by adding thinly sliced red onion for extra sharpness. When I want more richness, I include fresh mozzarella or burrata. I also enjoy experimenting with different herbs like basil or parsley instead of dill, depending on what I have on hand.

storage/reheating

I prefer to enjoy this salad fresh, as the tomatoes can release juices and become too soft over time. If I need to store leftovers, I keep them in an airtight container in the refrigerator for up to one day. I do not reheat this dish since it is meant to be served cold or at room temperature.

FAQs

Can I prepare this salad ahead of time?

I usually prepare the dressing ahead, but I assemble the salad just before serving to keep everything fresh and crisp.

What can I use instead of fennel?

I sometimes substitute thinly sliced celery or cucumber if I want a similar crunch without the fennel flavor.

Are other types of tomatoes suitable?

I use any ripe tomatoes available, though heirloom varieties give the best flavor and presentation.

Can I make this salad vegan?

This recipe is already naturally vegan, which makes it easy to serve for different dietary preferences.

What pairs well with this salad?

I like serving it alongside grilled meats, fish, or even crusty bread for a simple and satisfying meal.

Conclusion

I find this Tomato Fennel Salad to be a perfect example of how simple ingredients can create something truly special. It is fresh, quick to prepare, and full of flavor, making it a go-to recipe whenever I want something light yet impressive.