Be the change you wish to see in the world...

- Gandhi

Tuesday, March 4, 2014

Fennel Tomato Salad

Fennel and Tomato salad recipe from VeegMama

This super simple salad, is light and refreshing.  I typically make it during the summer months, but with this California "winter" weather we've been having, I have been eating it for lunch recently. The star ingredient is fennel.  It combines well with the tang of the olives and capers, and the basil chiffonade makes a beautiful presentation.  I hope you enjoy it!

Fennel Tomato Salad
Serves 2

2 medium sized plum tomatoes, quartered into wedges
1 medium sized fennel bulb, sliced
2 cups of basil, (leaves stacked, then rolled and sliced into a chiffonade)
2 teaspoons of capers
1/4 cup kalamata olives, coursely chopped
2 tablespoons sunflower seeds

Yields 3/4 cup
1/4 cup water
1/4 cup lemon juice
1/4 cup olive oil

1. Combine fennel, basil, tomatoes, capers and olives in a large bowl.  Gently toss.
2. For the dressing, in a small bowl, whisk together the seasoning, water, lemon juice and olive oil.  
3. Drizzle desired amount of dressing over salad and toss.  Sprinkle with sunflower seeds.