This is a great summer recipe with fresh ingredients you can theoretically get right from your backyard garden! Or your local Farmer’s Market.
I’ve never bought or used fresh fennel before and had no idea what to do with it when it came in my CSA two weeks in a row. The farmer suggested using the bulb in a salad, so I gave it a whirl. I was skeptical it might cause a funny taste, but it definitely did not. The tomatoes and cucumber I used in the photo above were also from my local farm share making this a purely local salad!
- Fresh heirloom tomatoes, diced into 1 inch pieces
- 2 bulbs fresh fennel
- Cucumber, diced into 1/2 inch pieces
- Lemon Juice, 1 tablespoon
- White or Apple Cider Vinegar, 1/2 cup
- Olive Oil
- Pepper to Taste
- Dice cucumber & tomatoes & place in medium serving bowl.
- Remove outer layer of fennel bulb & dice into small pieces. Add to cucumber & tomatoes.
- Add 1/2 cup vinegar, drizzle with olive oil, and 1 tablespoon of fresh lemon juice.
- Season with pepper, salt optional.
- Add some of the fennel fronds for garnish.
This recipe is easily scaled up for a party or down for just one! Incorporate different tomato varieties for more color.
Refrigerate and consume within 5 days.