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Tomato & Fennel Salad

July/August 2007

Your rating: None Average: 3.5 (17 votes)

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.



READER'S COMMENT:
"It's easy and very tasty! "
Tomato & Fennel Salad Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

  • 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

  1. Whisk oil, vinegar, salt and pepper in a large bowl until combined. Add tomatoes, fennel, parsley and pine nuts; toss to coat.

Tips & Notes

  • 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

Per serving: 141 calories; 12 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 321 mg sodium; 513 mg potassium.

Nutrition Bonus: Vitamin C (40% daily value), Vitamin A (25% dv), Potassium (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 2 fat


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