Tomato Fennel Olive Salad

Tomato fennel salad is the answer when you want a crisp fresh side dish that delivers both color and zing. The combination of juicy heirloom tomatoes and delicate fennel makes any meal look beautiful and taste restaurant worthy. I come back to this recipe every summer when tomatoes are at their sweetest and friends pile into the backyard for quick dinners.

I made this salad for my parents during their anniversary picnic and they asked for the recipe right away. Now it is the first thing I serve for summer grilling.

Ingredients

• White wine vinegar: Gives a gentle tang and wakes up the whole salad. Look for one with a clean bright taste.
• Large garlic clove: Grated for mellow flavor without raw bite. Select a plump clove with smooth skin.
• Fresh dill: Adds fragrant green notes. Use the feathery bits and skip any stems that look dry.
• Extra virgin olive oil: Delivers richness and smooth body. Use the best you can find as the flavor shines through.
• Stone ground mustard: Brings subtle heat and texture. Aim for one with visible mustard seeds.
• Kosher salt: Makes all the flavors pop. Choose a flaky or coarse salt for best results.
• Freshly cracked black pepper: Supplies gentle warmth. Grind it fresh for the most aroma.
• Heirloom tomatoes: Form the sweet juicy heart. Go for ripe ones that feel heavy for their size and smell earthy.
• Small fennel bulb: Creates clean anise crunch. Pick one with bright green fronds and no brown spots.
• Castelvetrano olives: Add buttery texture and a gentle briny kick. Choose pitted and bright green olives.
• Flaky salt for finishing: Gives a final burst of crunch. Maldon is my favorite for that special sparkle.

Step-by-Step Instructions

Make the Dressing:

Whisk together the white wine vinegar grated garlic minced dill extra virgin olive oil stone ground mustard kosher salt and black pepper in a small bowl. Keep whisking until the mixture looks creamy and well combined. This step brings together all the flavors and ensures the dressing clings beautifully to the vegetables.

Prep the Vegetables:

Thinly slice the heirloom tomatoes and fennel. Try to slice them as evenly as possible for a pretty presentation and consistent texture. Use a sharp knife to get the cleanest cuts and stack slices slightly for easy layering.

Arrange the Salad:

Fan out the tomato and fennel slices on a serving platter letting the pieces overlap a little to show off the colors. Scatter the Castelvetrano olives evenly over the top so each bite gets something briny and buttery.

Dress and Finish:

Drizzle the prepared dressing all over the vegetables using a spoon to help distribute it into every crevice. Sprinkle the salad with extra dill and finish with a generous pinch of flaky salt plus more black pepper if you like extra bite. Serve the salad immediately to keep the textures vibrant.

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The fennel is my favorite part for its refreshing sweetness and crispness. Even my little sister who swore she did not like fennel changed her mind after tasting this. That moment made this a repeat family favorite.

Storage Tips

Store any leftover salad in an airtight container in the fridge. It is best enjoyed within one day because the tomatoes release juices and the fennel loses crunch after a few hours. If you expect leftovers keep the dressing separate and assemble just before serving for the freshest bite.

Ingredient Substitutions

You can swap fresh basil or mint for dill if you are out of dill. Regular ripe tomatoes work if heirlooms are hard to find though the salad will be less colorful. If fennel is unavailable try thinly sliced celery for crunch or use kalamata olives in place of Castelvetrano but expect a deeper briny note.

Serving Suggestions

I love serving this salad as a side for grilled salmon or alongside lemony chicken skewers. It also makes a stunning part of a Mediterranean spread with hummus and grilled pita. For brunch try piling it on toasted sourdough with a drizzle of more olive oil.

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It is always worth splurging on a juicy heirloom tomato for this recipe because the sweetness and color make every bite feel like summer. Nothing beats sharing a dish that looks as joyful as it tastes.

Frequently Asked Questions

→ Can I make this salad ahead of time?

This salad is best served immediately after assembly to maintain the textures. However, you can prepare the dressing up to 2 days ahead and store in the refrigerator. Slice the vegetables just before serving for optimal freshness.

→ What can I substitute for Castelvetrano olives?

If Castelvetrano olives aren't available, try Manzanilla, Cerignola, or other buttery green olives. For a different flavor profile, kalamata olives work well too, though they'll change the flavor profile slightly.

→ What main dishes pair well with this salad?

This bright salad pairs beautifully with grilled fish, roasted chicken, or pasta dishes. It's particularly good alongside Mediterranean-inspired mains like grilled lamb or a simple risotto. For a vegetarian meal, serve with crusty bread and a selection of cheeses.

→ How do I select the best heirloom tomatoes?

Choose heirloom tomatoes that feel heavy for their size and yield slightly to gentle pressure. They should smell fragrant at the stem end and have vibrant colors without bruises or soft spots. For this salad, aim for tomatoes that are just ripe but still firm enough to slice.

→ What can I use if I don't have white wine vinegar?

Champagne vinegar makes an excellent substitute for white wine vinegar. Red wine vinegar or fresh lemon juice can also work well, though they'll slightly alter the flavor profile. Apple cider vinegar is another option, but use a bit less as it has a stronger flavor.

→ Can I use dried dill instead of fresh?

Fresh dill provides the best flavor for this salad, but if unavailable, you can substitute dried dill. Use about 2 teaspoons of dried dill in place of the 2 tablespoons fresh. Alternatively, fresh fennel fronds from the bulb make a complementary herb substitute.