Heirloom Tomato Salad with Fennel and Honey Vinaigrette

I probably eat this salad at least once a week from mid-July to September, when the market is brimming with juicy tomatoes. I’ll be honest, the in-season tomatoes do most of the talking but something special happens when they’re paired with my honey and fennel vinaigrette!

Heirloom Tomato Salad with Fennel and Honey Vinaigrette

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Prep Time 15 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 4 large heirloom tomatoes ideally different colours
• 5-10 fresh basil leaves
• salt I'm using Diamond Crystal Kosher
• cracked black pepper

Dressing

• 2 tablespoon red wine vinegar
• 2 tablespoon honey
• 1 tablespoon ground fennel seeds
• ¼ cup good quality extra virgin olive oil

Method

 

1. Slice tomatoes into wedges and transfer to a shallow serving platter. Sprinkle tomatoes with a generous salt and a few cracks or pepper. Set aside while you make the dressing.
2. In a small bowl, whisk together 2 tablespoon red wine vinegar, 2 tablespoon honey and 1 tablespoon ground fennel. Once combined, slowly drizzle in ¼ cup olive oil and continue whisking, until emulsified. Season with a generous pinch of salt, then taste and adjust.
3. Spoon dressing over tomatoes and garnish with fresh basil.