Heirloom Tomato Salad With Fennel, Radishes, Red On

Name: Heirloom Tomato Salad With Fennel, Radishes, Red Onion and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon toasted fennel seed; 1 tablespoon toasted coriander seed; 2 teaspoons whole white peppercorns; 1 fennel bulb, cleaned, cored and julienned; 1 medium red onion, julienned; 12 French breakfast radishes, thinly sliced (these radishes, longer and milder than familiar round radishes, are sold at the Union Square Greenmarket); Fine sea salt to taste; Freshly ground pepper to taste; Dashes of balsamic vinegar; 1/2 cup herb olive oil or plain extra-virgin olive oil; 1 1/2 pints tiny heirloom tomatoes (at least 3 kinds, like Sweet 100's, Sunburst or Yellow Gens); 1 minced shallot; 10 basil leaves, shredded; 1 yellow beefsteak tomato; 1 red beefsteak tomato; 2 bunches arugula, stemmed, washed and dried; 3 to 4 tablespoons minced garlic; chives; 6 double sprigs basil; 1 baguette, optional

Servings: persons

1 tablespoon toasted fennel seed
1 tablespoon toasted coriander seed
2 teaspoons whole white peppercorns
1 fennel bulb, cleaned, cored and julienned
1 medium red onion, julienned
12 French breakfast radishes, thinly sliced (these radishes, longer and milder than familiar round radishes, are sold at the Union Square Greenmarket)
Fine sea salt to taste
Freshly ground pepper to taste
Dashes of balsamic vinegar
1/2 cup herb olive oil or plain extra-virgin olive oil
1 1/2 pints tiny heirloom tomatoes (at least 3 kinds, like Sweet 100's, Sunburst or Yellow Gens)
1 minced shallot
10 basil leaves, shredded
1 yellow beefsteak tomato
1 red beefsteak tomato
2 bunches arugula, stemmed, washed and dried
3 to 4 tablespoons minced garlic
chives
6 double sprigs basil
1 baguette, optional

1
With the side of a sharp heavy knife, or with a mortar and pestle, crush the fennel seed, coriander seed and peppercorns.
2
Put the julienned fennel bulb, red onion and sliced radishes in a bowl and mix with half the spices.
3
Add a pinch of salt and pepper, a dash of balsamic and a tablespoon of olive oil.
4
Wash and dry the tiny heirloom tomatoes and add to the fennel mix, with the minced shallot and the basil.
5
Adjust the seasoning again, adding more ground spices to taste.
6
Toss together and chill.
7
Cut the yellow and red beefsteak tomatoes into 8 wedges each.
8
Season with salt, pepper and a little olive oil.
9
Set aside.
10
Toss the arugula with a little olive oil and place on a large platter.
11
Transfer the fennel and tomato salad and all of its juices to the middle of the bed of arugula.
12
Arrange the yellow and red beefsteak wedges around the salad.
13
Sprinkle minced garlic chives over the whole salad.
14
Garnish with double basil sprigs.
15
If using the baguette, cut into small slices, toast them if desired and arrange as a border around the salad.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon toasted fennel seed, 1 tablespoon toasted coriander seed, 2 teaspoons whole white peppercorns, 1 fennel bulb, cleaned, cored and julienned, and more.

Yes, Heirloom Tomato Salad With Fennel, Radishes, Red Onion and Arugula falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Heirloom Tomato Salad With Fennel, Radishes, Red Onion and Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions