Fennel, Feta, and Tomato SaladPrint Recipe
- 1 small fennel bulb
- 6 campari tomatoes
- 4 oz feta cheese
- 2 tbsp extra virgin olive oil
- 2 tbsp dried oregano
- 1 tbsp lemon juice
- dash of salt
- Maldon Seat Salt
- Freshly ground pepper
Wash and pat dry the fennel bulb. Using a mandolin on 1/8" setting, carefully ( using a guard) slice the entire fennel bulb until the end is reached. Discard the end piece and transfer the fennel slices to a bowl.
Add salt, pepper, 1 tbsp of oregano, lemon juice, 2 tbsp olive oil and toss with fennel pieces and set aside.
Lets move to an easy way to peel your tomatoes. Bring a small pot of salted water to a boil. In a separate bowl prepare an ice bath by filling it half way with ice cubes and water so that the water just covers the ice cubes. Take all 6 Campari tomatoes and using a knife, delicately move the blade in an "X" fashion on the end that is away from the stem. Place them into the boiling water for about 3-5 minutes ( you don't want to cook them, just slightly simmer to easily peel away the skin). Strain the tomatoes and shift them directly to the ice bath to immediately cool down. Remove each tomato from the ice bath and using your fingers, peel away the skin from the flesh and place the tomatoes on a paper towel to soak up any excess water.
Take a large serving plate and place the fennel around, topping it with the peeled tomatoes. Add 2 oz of feta on the side per plate. Sprinkle the remaining oregano, freshly ground pepper, and Maldon seat salt. Drizzle with additional extra virgin olive oil and serve.
You don't have to peel the tomatoes, but its worth the extra effort for this salad as the flesh will grab onto the oregano and crunchy salt flakes, making each bite refined and flavorful.
Fennel, feta, and tomato pair beautifully in a tender, crunchy, and creamy salad that screams fresh. The fennel is adds the bite with each piece coated in an easy lemon olive oil dressing. A top the fennel, are peeled Campari tomatoes that play eye tricks with their glistening flesh that grabs onto the oregano and salt but when cut into the sturdy flesh accompanies the side of feta that might make you think your on a Greek island.