It’s summertime and the living is easy. And your salads should be easy, too! Don’t get me wrong. I love interesting and creative salads. But sometimes there’s nothing better than letting a perfectly ripe vegetable in season shine.
This tomato salad is simple but satisfying. Sweet heirloom cherry tomatoes, refreshing fennel shavings and tangy slices of red onion mingle with some fresh parsley and are drizzled with a tangy and tart champagne vinaigrette. Have your favorite bread at hand. You’ll want to sop up all the fantastic juices!
As well as being a great lunchtime salad, this is a quick and easy side dish to any of your summer fare.
I love this champagne vinaigrette. A simple but flavorful combination of olive oil, champagne vinegar, shallots and a hint of mustard.
This is the perfect summer salad to eat when you want to take a break from lettuce and greens. Use a mix of baby tomatoes or chunks of regular tomatoes.
When I make salads for just myself, I always dress my plates individually. That way my leftovers aren’t bogged down in dressing and remain fresher. With this tomato salad, I like to switch up my leftovers by using different dressings. Balsamic vinegars and blue cheese dressings are among my favorites for tomatoes.
- 6 cups of cherry tomato halves
- 1 cup of thinly sliced red onion
- 1 small fennel bulb, sliced thin
- ⅓ cup of chopped parsley
- salt & pepper to taste
- Champagne Vinaigrette:
- 1 Tablespoon of freshly squeezed lemon juice
- 3 Tablespoons of champagne vinegar
- ¼ cup of extra virgin olive oil
- 2 teaspoons of chopped shallots
- 1 teaspoon of Dijon mustard
- salt & freshly cracked pepper to taste
- Combine all of the vinaigrette ingredients in a blender of mini food processor and combine.
- Season with salt and freshly cracked pepper.
- Place the tomatoes, fennel, onions, parsley in a bowl.
- Season with a pinch of salt and freshly cracked pepper.
- Dress with the vinaigrette and toss.
- Serve immediately.
A farmer works so the world can eat. Thank you farmers!