marinated fennel + tomato salad
Prep time
Total time
Serves: 2-4 as a side dish
  • 1 baby fennel (or ½ regular bulb), fronds reserved
  • 1 pint sun gold cherry tomatoes
  • ½ c. pitted Kalamata olives
  • 3 fresh oregano sprigs
  • 1 lemon
  • olive oil
  • salt + pepper
  • crumbled feta (optional)
  • crusty bread, to serve
  1. Thinly slice the fennel. You can use either a mandolin or food processor fitted with the slicer blade.
  2. Slice the tomatoes in half.
  3. Tear the olives into bite-sized pieces.
  4. In a large bowl, add the fennel, tomatoes, olives, and oregano springs.
  5. Add the juice of one lemon and drizzle with olive oil to coat.
  6. Add a large pinch of salt and toss gently to combine.
  7. Chill or allow to sit at room temperature for about 15-30 minutes; the longer it sits the more concentrated the flavors will be.
  8. Right before serving, taste the salad and adjust with extra seasoning, lemon, and olive oil. Remove the oregano sprigs.
  9. Garnish with the reserved fennel fronds and feta (if using).
  10. Enjoy with good, crusty bread.
Recipe by The Clever Carrot at