Tomato and cucumber salad with fennel
4 servings
30 minutes
This refreshing Italian salad with tomatoes, cucumbers, and roasted fennel embodies the simplicity and elegance of Mediterranean cuisine. Fennel, known for its subtle anise aroma, takes on sweet caramel notes when roasted, perfectly complementing the juicy tomatoes and crunchy cucumbers. A light lemon-fennel dressing highlights the natural flavors of the ingredients, turning each bite into a harmony of freshness and richness. This salad is ideal as a light appetizer or as a side dish to fish and meat dishes. Its roots lie in Italian cuisine where fresh seasonal vegetables are the foundation of nourishment. It is not only nutritious but also fills the table with the aromas of Italy's sunny coast, awakening the appetite and creating a summer festive atmosphere.
1
Preheat the oven to 190˚C. In a bowl, combine fennel with 1 tbsp of olive oil, salt, and pepper, and mix. Spread on a baking sheet and roast until golden brown for about 20 minutes.
- Fennel: 2 heads
- Olive oil: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
2
Let it cool, then transfer to a blender, add a little fennel pollen, lemon juice, fennel seeds, and 1/2 cup of water. Blend until smooth and season with salt and pepper.
- Fennel: 2 heads
- Lemon juice: 1 tablespoon
- Fennel seeds: 0.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
In a large bowl, combine tomatoes and cucumbers with dressing, mixing by shaking. Season with salt and pepper to taste. Transfer to a serving dish, garnish with fennel greens, and salt.
- Tomatoes: 900 g
- Cucumbers: 250 g
- Olive oil: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
- Fennel leaves: 1 tablespoon
- Sea salt: to taste