Name: Tomato and Grilled Fennel Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10 serving(s)
Ingredients: 1/2 cup (125 ml) olive oil; 1/4 cup (60 ml) red wine vinegar; 4 red tomatoes, cut into thin wedges; 4 yellow (or red) tomatoes, cut into thin wedges; 1/2 cup (23 g) fresh basil, chopped; 1/2 cup (23 g) fresh chives, chopped; 2 bulbs fennel; Salt and pepper

Ingredients

1/2 cup (125 ml) olive oil
1/4 cup (60 ml) red wine vinegar
4 red tomatoes, cut into thin wedges
4 yellow (or red) tomatoes, cut into thin wedges
1/2 cup (23 g) fresh basil, chopped
1/2 cup (23 g) fresh chives, chopped
2 bulbs fennel
Salt and pepper

Preparation

In a bowl, combine the oil and vinegar. Add the tomatoes, basil and chives and toss thoroughly. Season with salt and pepper. Set aside.
Preheat the grill, setting one burner to high.
Remove and discard the fennel stalks and cut the bulbs in half. Remove the core. Thinly slice the bulbs diagonally.
Reduce the heat to medium. In a grill wok, sauté the fennel, drizzling it once or twice with a bit of the vinaigrette. Season with salt and pepper. The fennel pieces should be well cooked but still al dente. Allow the fennel to cool then add it to the tomatoes. Serve warm or cold.

Note from Ricardo

If you don’t have a grill wok, cut the fennel into wedges and cook them directly on an oiled grate, over medium heat. Thinly slice after grilling.

Tomato and Grilled Fennel Salad

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note