Fennel and Tomato Salad with Preserved Lemon
My fennel tomato salad is not your average salad. It's a crisp and sweet combo of fennel and ripe tomatoes, with a zesty kick from preserved lemon.
Servings: 4 as a side
Calories: 174kcal
Equipment
- 1 Mandoline or V-Slicer
Ingredients
For the salad...
- 1 large fennel bulb, reserve the fronds 275gr / 9.7oz
- 1 punnet mini tomato medley 300gr / 10.6oz
- 3 large Roma tomatoes 300 gr / 10.6oz
- ¼ cup parsley leaves chopped
For the dressing...
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons preserved lemon peel* diced
- 1 clove garlic minced
- Sea salt and black pepper
Instructions
- Wash the tomatoes, slice the mini tomatoes in half and trim the Roma tomatoes and cut them into half moons.
- Wash the parsley, shake and pat dry, remove the stems then chop it roughly.
- Wash and trim the fennel bulb, reserve the fronds and chop them up to use in the salad.
- Remove the core of the fennel and then thinly slice, crosswise (horizontally).
- Add everything to a large mixing bowl along with the oil, lemon juice, minced garlic and diced preserved lemon.
- Season and toss everything well to combine.
- Arrange in a salad bowl, serve and enjoy!
Video
Notes
* Preserved lemon can be found in the International food aisle in your supermarket, a Middle Eastern Specialty Shop or any good delicatessen.
However, if you can’t find it or you don’t like it then substitute it with two tablespoons of lemon zest.
Nutrition
Calories: 174kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 50mg | Potassium: 658mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1400IU | Vitamin C: 44mg | Calcium: 57mg | Iron: 2mg