Tomato and Fennel Salad

The fennel and herb combo brightens up the classic summer tomato salad.

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga



  • 1 lb (1/2 kg) assorted tomatoes, sliced
  • 1 bulb fresh fennel, thinly sliced


  • 2 tbsp each, dill, chives, parsley, chervil (optional), chopped
  • 1/4 cup (60 mL) vegetable stock [Look for allergy- and gluten-free brands]
  • 1 tbsp rice wine vinegar
  • 2 tbsp olive oil
  • Salt and pepper

Recipe Tips

Pairs well with the savory Tomato and Basil Granita (pictured).


  1. Place dressing ingredients in blender. Pulse until combined. Set aside.
  2. Arrange tomatoes and fennel on a platter. Pour over herb dressing. Serve.

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