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5.0 from 174 votes

Fennel, Tomatoes and Basil Salad with Lemon Vinaigrette

Fennel is one of those vegetables that you can enjoy raw, as here in a salad. Roasted or braised and you have a very silky aromatic yet bittersweet flavor.

Prep Time
10 mins
Total Time
10 mins
Servings: 4
Calories: 84 kcal
Course: Side Dish , Salad
Cuisine: Italian

Ingredients

  • ¼ cup lemon juice
  • ½ cup olive oil
  • 1 shallot finely chopped
  • 2 fennel bulbs - small to medium
  • 8 Campari tomatoes
  • 10 basil washed and cut in chiffonade

Instructions

    Cup of Yum
  1. In a small bowl combine the lemon juice, shallots, a pinch of salt and pepper.
  2. Whisk in the olive oil in a steady stream until it is incorporated well and emulsified.
  3. Cut the stalks of the fennel bulbs. Slice off the tough bottom end and remove any tough or discolored our layers. Slice each bulb in half lengthwise and then slice the fennel as thin as you can.
  4. Put the slices in a bowl with room enough to toss them.
  5. Stem the tomatoes and cut them into wedges (I remove the seeds).
  6. Place them in the same bowl as the fennel and add the basil.
  7. Toss with enough of the vinaigrette to coat them well. Season with salt and pepper to taste.

Nutrition Information

Calories 84kcal (4%) Carbohydrates 19g (6%) Protein 3g (6%) Sodium 73mg (3%) Potassium 1083mg (31%) Fiber 6g (24%) Sugar 6g (12%) Vitamin A 2260IU (45%) Vitamin C 53.6mg (60%) Calcium 82mg (8%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 84

% Daily Value*

Calories 84kcal 4%
Carbohydrates 19g 6%
Protein 3g 6%
Sodium 73mg 3%
Potassium 1083mg 23%
Fiber 6g 24%
Sugar 6g 12%
Vitamin A 2260IU 45%
Vitamin C 53.6mg 60%
Calcium 82mg 8%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.