Heirloom Tomato Salad With Fennel, Radishes, Red Onion and Arugula
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1tablespoon toasted fennel seed
- 1tablespoon toasted coriander seed
- 2teaspoons whole white peppercorns
- 1fennel bulb, cleaned, cored and julienned
- 1medium red onion, julienned
- 12French 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
- ½cup herb olive oil or plain extra-virgin olive oil
- 1½pints tiny heirloom tomatoes (at least 3 kinds, like Sweet 100's, Sunburst or Yellow Gens)
- 1minced shallot
- 10basil leaves, shredded
- 1yellow beefsteak tomato
- 1red beefsteak tomato
- 2bunches arugula, stemmed, washed and dried
- 3 to 4tablespoons minced garlic
- chives
- 6double sprigs basil
- 1baguette, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
381 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 44 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 10 grams protein; 804 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
With the side of a sharp heavy knife, or with a mortar and pestle, crush the fennel seed, coriander seed and peppercorns. Put the julienned fennel bulb, red onion and sliced radishes in a bowl and mix with half the spices. Add a pinch of salt and pepper, a dash of balsamic and a tablespoon of olive oil.
- Step 2
Wash and dry the tiny heirloom tomatoes and add to the fennel mix, with the minced shallot and the basil. Adjust the seasoning again, adding more ground spices to taste. Toss together and chill.
- Step 3
Cut the yellow and red beefsteak tomatoes into 8 wedges each. Season with salt, pepper and a little olive oil. Set aside.
- Step 4
Toss the arugula with a little olive oil and place on a large platter. Transfer the fennel and tomato salad and all of its juices to the middle of the bed of arugula. Arrange the yellow and red beefsteak wedges around the salad. Sprinkle minced garlic chives over the whole salad. Garnish with double basil sprigs.
- Step 5
If using the baguette, cut into small slices, toast them if desired and arrange as a border around the salad.
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