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May 29, 2014
This salad is everything ideal for late spring and early summer: the cooling of fennel, the sweet tang of heirloom tomatoes, and the boldness of basil. Plus: toasted sourdough chunks and feta. Need I say more?
Also, it take 5 minutes to make!
HEIRLOOM TOMATO & FENNEL PANZANELLA
Ingredients
- 2 large heirloom tomatoes, sliced or chunked as you prefer
- 2-3 inch chunk of a nice creamy feta (I prefer the kind kept in water)
- large handful of basil leaves, chopped
- 4 inch hunk of sourdough (or other loaf bread, fresh or day-old, doesn’t matter)
- ½ large fennel bulb, sliced
- a few fennel fronds
- olive oil
- fennel seeds, crushed using a mortar and pestle or simply broken between your fingers
- sea salt
- black pepper
Instructions
- Tear the bread into crouton-like chunks and toast in a toaster oven until gently browned. Mix tomatoes, basil, fennel bulb, fronds, and seeds with a good drizzle of olive oil and some sea salt, to taste. When the bread is done toasting, add it into the mix, with more olive oil if needed. Plate and top with feta and black pepper as desired.
