I’ve got a gem for you today: a fennel tomato salad that’s as healthy as it is zesty. This isn’t your everyday salad. It bursts with the crispness of fennel and sweetness of ripe tomatoes, all while a hint of preserved lemon gives it a punch that’ll make your taste buds dance.

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A close up of Fennel and Tomato Salad in a dark grey bowl with an orange linen napkin on the side.

Say goodbye to the same old green salad routine and welcome our Fennel Tomato Salad instead – it’s a masterpiece! The green parsley pops, the red tomatoes dazzle, and the slivers of fennel add a feathery elegance.

You’ve got to give this recipe a go; trust me, you’ll be hooked. Tweak it, play with it, make it truly yours.

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Ingredients and Substitutions

Fennel – adds a delightful crunch with subtle liquorice notes. As an alternative, you could try it with celeriac or even jicama.
Tomatoes – offering juiciness and some much-needed sweetness. We have used a tomato medley for a pop of colour and Roma tomatoes for their firmness. You can swap these for any aromatic tomatoes that you have.
Parsley – adds a herbal flavour and helps to tone down the tartness of the preserved lemon dressing.
Preserved Lemon: If you don’t have preserved lemon on hand, regular lemon zest can be a worthy substitute.
The dressing – this is a tart, puckery dressing that works well with the sweetness of the tomatoes and fennel. You can always add a hint of honey and maple syrup to tone it down. A great alternative here would be our Dijon Mustard Dressing or our Lemon Garlic Vinaigrette.

Labelled ingredients needed to make a fennel and tomato salad with preserved lemon.

Step-by-Step Instructions

Let’s prepare our veggies!

Step 1 – Chop Your Fennel

Rinse the fennel bulb and cut out its hard core. Make sue you keep those aromatic fennel fronds as we are going to chop them up for the salad.

Cutting the core from a halved fennel bulb with a red knife on a wooden board.

Thinly slice the fennel bulb crosswise (horizontally) either with a sharp knife or with a mandoline/v-slicer for thin slivers of fennel, its aniseed flavour really lifts the whole salad.

💡 Top Tip: If you're not planning on making the salad right away, then pop the fennel slices into a bowl of water to keep it discolouring. This little trick will help you keep your fennel fresh and beautiful until you're ready to use it in your delicious salad. Don't forget to strain and dry it before adding to your salad.

Shaving fennel with a vegetable slicer on a wooden board.

Step 2 – Slice Your Tomatoes

The tomatoes come next, a mix of miniature beauties and robust Roma, give them all a good wash and pat them dry so we don’t water down the salad.

Take your mini tomatoes and cut them in half, if you use a tomato or serrated-edged knife you won’t squish them.

A close-up of a cherry tomato medley with a knife on a wooden board.

Now, let’s trim those juicy Roma tomatoes. Then, cut them in half lengthways, and then again into gorgeous half moons.

Slicing roma tomatoes into half moons on a wooden board.

Step 3 – Prep the Parsley

Next comes the parsley, which really adds some brightness both in taste and colour.

Give it a good wash, then shake off any excess water and gently pat it dry. Next, remove the stems and roughly chop it up.

Now, don’t forget to chop up those fennel fronds for the salad.

Chopping parsley and fennel fronds on a wooden board with a knife.

Step 4 – Assemble Your Fennel Tomato Salad

This salad is one where I just toss all the yummy ingredients and dressing into a bowl and then adjust until it’s just right.

If it’s too tart, I’ll drizzle in some honey; if it’s too dry, a splash of olive oil does the trick; and if it needs a flavour boost, I’ll add more lemon or some chopped preserved lemon. You are totally in control of how it turns out.

Prepared Fennel and Tomato Salad ingredients in a white bowl.

Finally, it’s time to showcase this gorgeous salad in style! We’re going to arrange it in a beautiful salad bowl and platter, then pop it in the fridge until we’re ready to serve.

Let’s keep it chilled and fabulous until showtime!

Mixing prepared fennel and tomato salad in a white bowl with a spoon.

Serving Suggestions 🍽

It’s a delightful and effortless side dish for weekday dinners, great for BBQs or simply add some protein to transform it into a satisfying main course!

Grilled fish is my go-to. The smoky flavour complements the salad’s tang.
Or if you’re feeling meaty, a roast chicken, or roasted leg of lamb do the trick. The juices mingle with the lemony dressing – sublime!
Don’t fret, it stands proud on its own as a light lunch too just add some crumbled feta, parmesan cheese or chickpeas.

Tips and Questions

What are preserved lemons and where can I find them?

Preserved lemons are basically lemons that have been pickled in salt, their own juices, and spices, resulting in a rich, tangy flavour and a smooth texture. The pulp works great in sauces and stews, while the peel adds a fantastic zing to salads – just like the one we’re making here.
You can usually find them in the International food aisle, at Middle Eastern specialty shops, or at a good delicatessen.
But if you can’t get your hands on them or simply prefer not to use them, no worries! You can easily substitute them with two tablespoons of lemon zest for this salad.
And guess what? You can even make your own preserved lemons with just lemons, salt, lemon juice, and some aromatics. How cool is that? If you’re up for it, definitely give our recipe a try – it’s super easy and totally worth it!

Can I make fennel and tomato salad ahead of time?

Absolutely, this is one of those salads that really benefits from being made 1-2 hours in advance as the flavours will meld together beautifully.
Other time-saving tips would be to cut the fennel the day before and keep it submerged in acidulated water covered in your fridge. I love preparing fennel in this way as it gives it added crunch.
You could also make the dressing the day before and keep it in a covered container in your fridge. Just make sure you take it out well before you assemble the salad and bring it to room temperature as it will congeal slightly in the fridge. Give it a good shake before pouring over your salad.

What can I do with the leftover fennel salad?

This salad will taste even better the next day and makes a great speedy lunch with a tin of tuna.

If you want to change it up then drain the liquid add some oil and garlic and roast in a hot oven for about 30 minutes until everything has softened up.

Stir through some pasta with freshly grated parmesan or crumbled feta.
Or makes a great filling for an omelette or tart with grated cheese such as goat cheese or provolone.
Wonderful filling for a wrap with shredded chicken or pulled pork.

Fennel and Tomato Salad with Preserved Lemon

Ingredients and Substitutions