Fennel, watercress and tomato salad

Fennel, watercress and tomato salad


4 people made this

About this recipe: Fresh fennel mixed with tomatoes and watercress in this refreshing and unique salad. Perfect for a summer dinner party.


Serves: 6 

  • 2 tablespoons white wine vinegar
  • small handful chopped fresh tarragon
  • 1 dessertspoon Dijon mustard
  • 1 teaspoon fennel seed, ground
  • 5 tablespoons extra virgin olive oil
  • 6 large tomatoes
  • 100g (4 oz) trimmed and coarsely chopped watercress
  • 2 bulbs fennel, trimmed and thinly sliced
  • salt and freshly ground black pepper to taste

Prep:15min  ›  Ready in:15min 

  1. Whisk together the vinegar, tarragon, mustard, fennel seed and olive oil.
  2. Cut the tomatoes into wedges. In a large salad bowl, combine the watercress, fennel and tomatoes. Toss with vinaigrette to coat, season with salt and pepper and serve.

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Reviews (1)


Altered ingredient amounts. This was good the first night and would have gotten a 4, but it was delicious the next day, once the flavours had blended and the fennel had softened a bit. This makes a lot and, for us, the dressing wasn't enough as written. I made another half batch and thought it could have used even more, but the next day it was just right. The flavour of the fennel was mild and not at all overpowering. I ran it through a food processor with the slicer attachment to get it nice and thin. Overall, a good salad--I like it with a sprinkle of sea salt. - 24 Jul 2008

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