Fennel Tomato And Feta Salad Recipes

FENNEL, TOMATO AND FETA SALAD

Refreshing and absolutely delicious, in my opinion- I could make a meal of this myself. Do use a good olive oil, if possible! Cooking time is actually the 30 minutes standing time before serving.

Provided by FlemishMinx

Categories Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Fennel, Tomato and Feta Salad image

Steps:

Trim the top of each fennel flush with the bulb, discard stalks; remove and discard tough outer portion (usually just the first layer).
Quarter bulbs lengthwise, then slice lengthwise as thinly as you can (with a knife, mandoline is not necessary).
Combine in the bottom of a large bowl the capers, lemon zest, lemon juice, olive oil, salt and pepper and mix well.
To this dressing, add in the capers and the feta.
Add sliced fennel and tomatoes, and mix well.
Let stand 30 minutes to allow the dressing to permeate the vegetables (unrefrigerated) before serving.

Nutrition Facts : Calories 108, Fat 6.1, SaturatedFat 2.2, Cholesterol 10, Sodium 480.3, Carbohydrate 11.8, Fiber 4.4, Sugar 2.1, Protein 3.6

Ingredients

2 medium fennel bulbs
8 ounces roma tomatoes, seeded and thinly sliced lengthwise
1/2 teaspoon lemon zest, finely minced
1 1/2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons pickled capers, drained
1 1/2 ounces feta cheese, crumbled

TOMATO AND FENNEL SALAD

Provided by Food Network Kitchen

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 0

Tomato and Fennel Salad image

Steps:

Toss 2 pounds tomatoes (cut into wedges), 2 thinly sliced fennel bulbs and 1/2 thinly sliced red onion with 1/3 cup olive oil and 3 tablespoons white wine vinegar. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon sugar and a generous amount of pepper. Let sit at least 30 minutes. Toss with 1 cup fresh parsley and 1/2 cup fennel fronds before serving.

Ingredients

TOMATO FENNEL SALAD

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 7

Tomato Fennel Salad image

Steps:

Core the tomatoes and cut into wedges. Remove the top of the fennel (save some fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline.
Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with 2 tablespoons chopped fennel fronds, season to taste, and serve.

Nutrition Facts : Calories 75 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 346 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 2 grams, Sugar 3 grams

Ingredients

1 1/2 pounds heirloom tomatoes
1 small fennel bulb
2 tablespoons good olive oil
2 tablespoons fresh lemon juice
1 tablespoon cider vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

TOMATO SALAD WITH CHICKPEAS AND FETA

Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.

Provided by Hetty McKinnon

Categories salads and dressings, vegetables

Time 15m

Yield 4 servings

Number Of Ingredients 17

Tomato Salad with Chickpeas and Feta image

Steps:

Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.

Ingredients

2 1/2 pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces
1 garlic clove, grated
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 (15-ounce) can chickpeas, drained
1 (7-ounce) block feta cheese, crumbled
2 tablespoons extra-virgin olive oil, plus more to taste
1/4 teaspoon black pepper
Handful of basil leaves
1/4 cup roasted, salted shelled sunflower seeds, roughly chopped (see Tip)
1/4 cup roasted, salted pepitas, roughly chopped
1/4 cup roasted, salted almonds, roughly chopped
1/4 cup roasted, salted pistachios, roughly chopped
1/2 cup plain oat granola (no fruit or chocolate added), roughly chopped (optional)
1 tablespoon toasted sesame seeds
1/4 to 1/2 teaspoon chile powder or red-pepper flakes
1/2 teaspoon kosher salt (Diamond Crystal)
Black pepper

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Fennel Tomato And Feta Salad Recipes

FENNEL, TOMATO AND FETA SALAD

Refreshing and absolutely delicious, in my opinion- I could make a meal of this myself. Do use a good olive oil, if possible! Cooking time is actually the 30 minutes standing time before serving.

TOMATO AND FENNEL SALAD

TOMATO FENNEL SALAD

TOMATO SALAD WITH CHICKPEAS AND FETA

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