Fennel, tomato salad, basil with lemon vinaigrette. Fennel’s distinctive anise-like flavor makes it perfect for elevating a simple salad.

Paired with heirloom tomatoes, a zesty lemon and vinegar dressing, and fresh herbs, this fennel tomato salad is a light meal or side dish you will want to serve regularly.

Fennel, Tomatoes and Basil Salad with Lemon Vinaigrette

Either way, the fragrant and subtle anise flavor is ever-present.

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This light, healthy, super easy to assemble will make you repeatedly return for seconds.

Perfect for a quick lunch at the office or a light side dish to any fish, poultry, or meat.

In this Article

Why You Will Love This Fennel Tomato Salad

So simple – It doesn’t get much easier than this salad — it comes together in a matter of minutes. 

Full of flavor – Juicy tomatoes, sweet shallots, and crisp fennel, all dressed with a light and refreshing vinaigrette, make this salad bursting with fresh flavor. 

It’s incredibly versatile – You can serve this salad as a tasty side or you can make it the main course. Plus, it works well for any occasion from a casual lunch or cookout to a more upscale dinner party.

The ingredients are easy to find – You can track down all of these ingredients at your local grocery store or farmers market. Plus, you may already have them on hand.

What is a fennel?

Fennel is a member of the carrot family. However, it is not a root vegetable. Instead, it’s a hardy and perennial herb with beautifully fragrant yellow flowers and feathery leaves.

Fennel can go either way when it comes to flavor — either it has a very strong flavor of anise, that pungent black licorice flavor that I loved when I was a kid. Or it can have a mild green and herbaceous flavor.

Fennel is of Mediterranean origin, and most of the plant is edible, even though the hollow fennel stalks can be a bit tough. The white bulb is my favorite part, which is the most flavorful.

But don’t forget the fennel fronds- the plant’s green velvety leaves, which resemble dill- I have often paired them with fish.

It has lots of health benefits such as a super high in fiber and potassium. Vitamins A, C, and B6.

Lastly, fennel seeds are a huge part of seasoning throughout India, Afghanistan, Iran, and the rest of the Middle East.

Fennel, Tomatoes and Basil Salad with Lemon Vinaigrette

What is chiffonade?

A cluster of leaves is stacked, rolled, and thinly sliced with a sharp knife. This method allows you to enjoy basil, which is very pungent when fresh, in skinny strands.

This fennel basil salad is the perfect use for chiffonade. Small strands of fresh fragrant basil bring out the flavor as well as balance the fennel salad.

Ingredients needed to create this refreshing salad

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Lemon Juice – Citrus brightens up the vinaigrette.

Olive Oil – Be sure to use high-quality olive oil for the best flavor.

Shallot – Mild, slightly sweet, and a little bit garlicky, shallots add fresh flavor to the vinaigrette.

Fennel Bulbs – When choosing fennel, look for small to medium bulbs that are pale green and white and do not have any bruising or browning. They should have a light aroma of anise as well.

Campari Tomatoes – These are just the right size for the salad but you can use any other variety that you prefer.

Basil – Use the freshest basil that you can find and chiffonade it before adding it to the salad for bright flavor and a pretty presentation.

Fennel, Tomatoes and Basil Salad with Lemon Vinaigrette

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

This salad comes together quickly with just a few simple steps. 

  • Cut the fennel bulb in half. With a knife, remove the hard center core. You will see it at a triangle in the middle with a large base and thinning out as it goes up on the bulb. The middle part is quite tough to eat.
  • Slice the fennel thinly with either the mandoline or a very sharp knife.
  • I used the Campari tomatoes, which are slightly bigger than cherry tomatoes and more petite than regular tomatoes. Use whichever you have on hand.
  • Use a large bowl to create the vinaigrette so you can gently fold together the tomatoes and fennel.
  • Grind a few rounds of medium-coarse black pepper all over your dish before serving.

The lemon and basil always complement each other well and therefore bringing out the fresh clean flavor of the basil.

I love this fennel tomato salad. Light and full of flavor.

The perfect side dish to any fish, poultry, or pork tenderloin.

Pro Tips

While this salad is easy to make, there are a few tips that will get you the best results. 

  • The fennel needs to be sliced very thin — almost shaved. I use a mandoline to achieve that level of thinness.
  • I used the Campari tomatoes, which are slightly bigger than cherry tomatoes and more petite than regular tomatoes. Use whichever you have on hand.

What dishes can you enjoy with this salad?

This bright and flavorful salad is perfect for a light meal all on its own. But it’s also a fantastic side that pairs well with dishes like mustard chicken, steak, grilled salmon, or any pork dish. Or, for a vegetarian meal, you can serve it alongside gratin butternut squash, cauliflower, and orzo pasta.

Variations and Substitutions

To add a little creamy texture, try sprinkling some cheese over top. Crumbly feta and goat cheese work well or opt for a hard cheese like parmesan. 

For more citrus flavor, try shaving some lemon zest into the dressing. 

To make all of the flavors of the salad pop, stir a pinch of kosher salt into the vinaigrette.

For more onion flavor and extra color, add sliced red onions. 

Storage and Reheating

Store this salad in the fridge for up to 3 days. I don’t recommend freezing it since the fresh vegetables will not retain their texture when thawed.

Frequently Asked Questions

What is fennel salad made of? 

This fennel salad is a combination of shave fennel and sliced tomatoes in a vinaigrette made with lemon juice, olive oil, and shallots. Other ingredients that can be included in a fennel salad range from cheese and nuts to fresh herbs and other vegetables. 

Is fennel good or bad for you?

Fennel is a vegetable that is rich in nutrients and antioxidants. 

What does fennel taste like? 

Fennel has notes of anise which is similar to black licorice. It also has undertones of sweetness and mint flavor.

What is fennel commonly used for?

Fennel is a versatile vegetable! You can use it on sandwiches or pizzas and put it in salads, soups, and stews. It can be eaten raw or it can be cooked in the oven, on the grill, or on the stovetop.

If you enjoy this dish, check out these flavorful recipes:

Easy Mushroom Salad with Herbs

Vegetarian Cobb Salad

Belgian Endive and Avocado Salad

Tomato Salad with Mint

Equipment used to make this recipe

Chef Giangi Pick
Adjustable Mandoline Food Slicer
Adjustable Mandoline Food Slicer
$42.95

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07/14/2025 04:06 am GMT

Fennel, Tomatoes and Basil Salad with Lemon Vinaigrette

5 from 58 votes
Fennel, Tomatoes and Basil Salad with Lemon Vinaigrette
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Author: Giangi Townsend
Fennel is one of those vegetables that you can enjoy raw, as here in a salad. Roasted or braised and you have a very silky aromatic yet bittersweet flavor.
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Ingredients 

  • ¼ cup lemon juice
  • ½ cup olive oil
  • 1 shallot, finely chopped
  • 2 fennel, bulbs – small to medium
  • 8 Campari tomatoes
  • 10 basil, washed and cut in chiffonade

Instructions

  • In a small bowl combine the lemon juice, shallots, a pinch of salt and pepper.
  • Whisk in the olive oil in a steady stream until it is incorporated well and emulsified.
  • Cut the stalks of the fennel bulbs. Slice off the tough bottom end and remove any tough or discolored our layers. Slice each bulb in half lengthwise and then slice the fennel as thin as you can.
  • Put the slices in a bowl with room enough to toss them.
  • Stem the tomatoes and cut them into wedges (I remove the seeds).
  • Place them in the same bowl as the fennel and add the basil.
  • Toss with enough of the vinaigrette to coat them well. Season with salt and pepper to taste.

Nutrition

Calories: 84kcal | Carbohydrates: 19g | Protein: 3g | Sodium: 73mg | Potassium: 1083mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2260IU | Vitamin C: 53.6mg | Calcium: 82mg | Iron: 1.5mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on September 22, 2017.