Fennel Caprese Salad With Tomato Jam Toasts Recipes

TOMATO AND FENNEL SALAD

Tomato and Fennel Salad image

Provided by Food Network Kitchen

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Toss 2 pounds tomatoes (cut into wedges), 2 thinly sliced fennel bulbs and 1/2 thinly sliced red onion with 1/3 cup olive oil and 3 tablespoons white wine vinegar. Season with 1 1/2 teaspoons kosher salt, 1 teaspoon sugar and a generous amount of pepper. Let sit at least 30 minutes. Toss with 1 cup fresh parsley and 1/2 cup fennel fronds before serving.

ROASTED TOMATO CAPRESE SALAD

Roasted Tomato Caprese Salad image

A new spin on the typical Caprese salad!

Provided by Jackie

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h45m

Yield 6

Number Of Ingredients 11

Ingredients

8 roma (plum) tomatoes, halved lengthwise and seeded
¼ cup extra-virgin olive oil
1 ½ tablespoons balsamic vinegar
1 ½ teaspoons minced garlic
2 teaspoons white sugar
sea salt to taste
ground black pepper to taste
1 (16 ounce) package fresh salted mozzarella cheese, sliced 1/4-inch thick
8 leaves fresh basil, cut in very thin strips
1 tablespoon extra-virgin olive oil, or to taste
1 ½ teaspoons balsamic vinegar, or to taste

Steps:

Preheat oven to 275 degrees F (135 degrees C).
Arrange tomatoes, cut sides up, on a baking sheet. Drizzle with 1/4 cup olive oil and 1 1/2 tablespoon balsamic vinegar and sprinkle with garlic, sugar, sea salt, and black pepper.
Roast tomatoes in the preheated oven until they begin to turn brown and the juices become thick and sticky, about 2 hours. Let tomatoes cool to room temperature.
Place tomato halves and slices of mozzarella cheese onto a serving platter, alternating tomatoes and cheese to make an attractive pattern; sprinkle salad with basil. Drizzle with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoon balsamic vinegar.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 7.4 g, Cholesterol 59.5 mg, Fat 28 g, Fiber 1.1 g, Protein 14.4 g, SaturatedFat 12.5 g, Sodium 167.2 mg, Sugar 6 g

TOMATO AND FENNEL SALAD

Tomato and Fennel Salad image

Juicy beefsteak tomatoes, sweet watermelon, and crisp fennel combine to create a refreshing end-of-summer salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

2 medium beefsteak tomatoes, cored and cut into 1/2-inch wedges
3/4 pound pound seedless watermelon, cut into 3/4-inch pieces (2 cups)
1 small fennel bulb, cored and thinly sliced
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
2 teaspoons chopped fennel fronds

Steps:

In a medium bowl, combine tomatoes, watermelon, fennel, lemon juice, and olive oil. Add fennel fronds, season with salt and pepper, and toss to combine.

Nutrition Facts : Calories 104 g, Fat 5 g, Fiber 3 g, Protein 1 g

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