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Plant-based / Vegan / Side Dish / Vegetarian
Light, healthy, and super easy to assemble, this salad is perfect for a quick desk lunch or as a side to any hearty soup. We recommend slicing the fennel very thin to bring out the best flavor.
Fennel is a staple food in the blue zones regions of Ikaria, Greece and Sardinia, Italy.
Yield: Serves 2-4
Recipe by Giangi Townsend
¼ cup fresh lemon juice
1 medium shallot, finely chopped
Salt and pepper
½ cup olive oil
2 fennel bulbs, small to medium
8 Campari tomatoes
10 fresh basil leaves, washed, dried well and cut into chiffonade