Tomato and Fennel Salad



  • 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).

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

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


  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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