Fennel, Tomatoes and Basil Salad with Lemon Vinaigrette
- 10 mins total
- 10 mins prep
- serves 4
IntroductionSkip To The Recipe
Fennel, tomatoes and basil salad with lemon vinaigrette.
Finally, it is officially fall. While here in Arizona with our temperature close to the triple digits, it is hard to think of hearty fare. This light, healthy and super easy to assemble salad, as a result it will make you come back for seconds over and over. Perfect for a quick lunch at the office, or a light side dish to any fish, poultry or meat.
The fennel needs to be sliced very thin, almost shaved to render the best flavor of anise. The lemon and basil always compliment each other well and therefore bringing out the fresh clean flavor of the basil.
Nutrition Facts
Fennel, Tomatoes and Basil Salad with Lemon Vinaigrette
Amount Per Serving
Calories 84
% Daily Value*
Sodium 73mg3%
Potassium 1083mg31%
Carbohydrates 19g6%
Fiber 6g25%
Sugar 6g7%
Protein 3g6%
Vitamin A 2260IU45%
Vitamin C 53.6mg65%
Calcium 82mg8%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Fennel, Tomatoes and Basil Salad with Lemon Vinaigrette
- 10 mins total
- 10 mins prep
- serves 4
Ingredients
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1/4 cup fresh lemon juice
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1 medium finely chopped shallots
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2 bulbs - small to medium fennel
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8 Campari tomatoes
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10 fresh, washed and cut in chiffonade basil
Instructions
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In a small bowl combine the lemon juice, shallots, a pinch of salt and pepper.
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Whisk in the olive oil in a steady stream until it is incorporated well and emulsified.
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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.
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Put the slices in a bowl with room enough to toss them.
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Stem the tomatoes and cut them into wedges (I remove the seeds).
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Place them in the same bowl as the fennel and add the basil.
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Toss with enough of the vinaigrette to coat them well. Season with salt and pepper to taste.
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