Tomato & Fennel Salad

Tomato & Fennel Salad

3 Reviews
From: EatingWell Magazine, July/August 2007

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.

Ingredients 4 servings

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  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon champagne vinegar, or white-wine vinegar
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 pound tomatoes, cut into wedges
  • 2 cups thinly sliced fennel bulb
  • 1/4 cup chopped fresh parsley
  • 1/3 cup toasted pine nuts, (see Tip)

Preparation

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  1. Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.
  • Tip: Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 141 calories; 12 g fat(1 g sat); 3 g fiber; 9 g carbohydrates; 3 g protein; 37 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 1598 IU vitamin A; 24 mg vitamin C; 39 mg calcium; 1 mg iron; 321 mg sodium; 514 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 2 vegetable, 2 fat

Reviews 3

July 04, 2012
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By: EatingWell User
Great salad - so easy to make. We especially enjoyed the texture and flavor that the pine nuts added.
September 26, 2010
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By: EatingWell User
It's easy and very tasty!
November 04, 2009
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By: EatingWell User
Fresh and colorful and yummy. We felt it was slightly too many pine nuts, but that's easily adjusted. Also nice with tuna added for some extra protein. -Louise