Every so often, I become addicted to an ingredient and can’t stop using it in practically every recipe I make. Lately, that ingredient is fennel. I just can’t seem to get enough. It’s crunchy, has a slight licorice flavor, and it pairs so well with so many other vegetables.
And, since I’ve been insanely craving salads as of late, there’s no wonder why I haven’t been able to pass this vegetable by every time I go through the market without putting at least one bulb of it in my buggy. There are moments when I honestly have to hold myself back from buying every single bulb.
This crunchy, juicy, tangy, and flavorful side salad is one of my favorite ways to put this veggie to use. It takes very few ingredients, most of which I have in my pantry at all times, and it can be served at room temperature or refrigerated. When it comes to salad, it doesn’t get much better.
Ingredients:
- 3 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Apple Cider Vinegar
- 2 Teaspoons Light Brown Sugar
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Basil
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Garlic Powder
- 1 Medium Bulb Fennel
- 1 (10.5-oz.) Container Cherry Tomatoes
Directions:
- In a medium glass bowl, whisk together the olive oil, vinegar, brown sugar, oregano, basil, crushed red pepper flakes, salt, and garlic powder until the sugar is dissolved and the mixture is well combined.
- Thinly slice the white part of the fennel bulb. Chop the slices of fennel into small pieces and finely chop the fennel fronds as well. Discard the fennel stalks.
- Add the chopped fennel and the cherry tomatoes to the vinaigrette. Stir to combine.
- Allow the salad to sit at room temperature for at least 30 minutes before serving.
Suggestions:
- You may choose to leave the fennel in thin slices as I did in this Crunchy Fennel & Fresh Orange Salad, instead of chopping it into smaller pieces. I, however, prefer the fennel to be in smaller pieces in this salad.
- You can cut the cherry tomatoes in half if you choose, however, I feel that makes the salad more watery.
- Allowing the salad to sit at room temperature for 30 minutes allows it to develop flavor.
- Cover and refrigerate this salad for later use. It will stay crisp in the fridge for up to 2 days.
Improvements:
- Use balsamic vinegar in lieu of apple cider vinegar.
- Add small balls of fresh mozzarella to this salad.
- Replace the dried herbs with fresh herbs if available.
Ingredients:
- 3 Tablespoons Extra Virgin Olive Oil
- 3 Tablespoons Apple Cider Vinegar
- 2 Teaspoons Light Brown Sugar
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Basil
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1/2 Teaspoon Kosher Salt
- 1/4 Teaspoon Garlic Powder
- 1 Medium Bulb Fennel
- 1 (10.5-oz.) Container Cherry Tomatoes
Directions:
- In a medium glass bowl, whisk together the olive oil, vinegar, brown sugar, oregano, basil, crushed red pepper flakes, salt, and garlic powder until the sugar is dissolved and the mixture is well combined.
- Thinly slice the white part of the fennel bulb. Chop the slices of fennel into small pieces and finely chop the fennel fronds as well. Discard the fennel stalks.
- Add the chopped fennel and the cherry tomatoes to the vinaigrette. Stir to combine.
- Allow the salad to sit at room temperature for at least 30 minutes before serving.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Make sure to check out all of the other great “National Salad Month” recipes below. A huge thanks to Kate’s Recipe Box for hosting this event.
- Italian Chopped Salad by Kate’s Recipe Box
- Austrian Potato Salad by Karen’s Kitchen Stories
- Jarred Salad Matrix by Culinary Adventures with Camilla
- Greek Village Salad by A Day in the Life on the Farm
- Spring Salad with Herb Garden Dressing by Our Good Life
- Tuscan Tuna and White Bean Salad by Palatable Pastime
- Fennel Barley Chickpea Salad by Cindy’s Recipes and Writings
- Broccoli Salad by Creative Southern Home
- Fried Chicken Salad by The Beard and The Baker
- Fennel & Tomato Italian Vinaigrette Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
