Скачать или смотреть Fennel Salad with Cherry Tomatoes – Crisp, Fresh & Fast

This quick fennel and cherry tomato salad is the perfect light side—crisp, vibrant, and bursting with freshness. Sliced fennel brings crunch and gentle aniseed notes, balanced by sweet tomatoes, grassy olive oil, and a touch of Maldon salt added just before serving to keep everything crisp. Finished with parsley for colour and lift, it’s proof that a beautiful salad doesn’t need more than a handful of good ingredients.

0:00 - Introduction
0:23 - Fennel Slicing
0:59 - Cherry Tomato Preparation
1:16 - Parsley Slicing
1:31 - Salad Dressing
2:13 - Plating and Garnishing

We are creating a very easy fennel salad with some Mediterranean flavours. Fennel is a very flavoursome vegetable with a lovely aniseed flavour. For people who like that flavour, it makes a wonderful yet simple salad, with just two ingredients - fennel and cherry tomatoes. The resulting product is complex yet refreshing, a perfect salad that goes well with most dishes.

There are two ways to approach it, depending on your preference for texture and flavour. If you salt it at the last minute, it would be very crunchy and punchy at the same time, which is how I like it and how I made it in this video. If you prefer them softer and milder, you can add a bit of salt and lemon juice to the sliced fennel and let it sit in the fridge for about an hour, then squeeze and drain off the excess liquid.

Ingredients
Fennel - about one per two people as a side
Cherry tomatoes
Parsley
Maldon salt
Black pepper
Lemon juice (optional)
Extra virgin olive oil

Directions
1. Trim off the root, then using a sharp knife, a mandoline or a slicer, slice or shave fennel from the root side.

2. Slice the cherry tomatoes in half.

3. Slice some parsley.

4. In a salad mixing bowl, add fennel and most of the cherry tomatoes and parsley, saving some for garnish at the end. Add Maldon salt, black pepper and extra virgin olive oil to taste. If desired, add a dash of lemon juice. Mix well.

5. Plate and top up with the reserved garnish and add a touch more extra virgin olive oil.

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