Fennel and Tomato Salad

This dish makes a side to any meal, or you could add a tin of your favourite fish or white beans to make it a meal in itself. Crisping up the fennel in iced water adds huge texture to the salad so be sure not to skip that step.

Neetfield fennel and tomato salad recipe

Serves 4 as a side dish


  • One bulb of fennel (with stalks and fronds if you’ve got them)
  • A handful of ripe tomatoes, roughly chopped into bite sized pieces, any tough core removed
  • 1 shallot or small red onion
  • 2 tsp Cider vinegar
  • 1.5 tbsp Extra virgin rapeseed or olive oil
  • A small bunch of parsley, finely chopped


  1. Dice your shallot as finely as possible and mix with a pinch of salt in a bowl. Set aside so that the salt can soften the shallot a little.
  2. If your fennel has the stalks, cut these off just above the main bulb. The fluffy fronds can be removed and set aside to use as a garnish.
  3. Cut your fennel bulb in half right down through the middle. Turn each half on it’s side and slice them and the stalks through as thinly as possible (1-2mm) before plunging them into a bowl of ice cold water for 2-3 minutes. Move the fennel to a colander and allow to drain.
  4. With your fingertips, lightly toss all of your ingredients including the vinegar, oil and parsley together in a large bowl. Taste and season with salt if needed or more vinegar for added sharpness.

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