Roman Tomato Salad

Recipe

Salad
Roman Tomato Salad

Primary Media

Wooden bowl filled with vegetables and topped with shredded cheese

User Rating

5 out of 5 stars
Rate it:
3 ratings

Recipe Data

6
Servings
30min
Prep
30min
Total

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Description

Used in many Italian dishes, fennel has a flavor similar to anise and licorice. Although the bulb is most commonly used, the leaves (fronds), stems, and seeds can all be eaten. The fronds make an especially nice garnish on salads and pastas. 

Recipe Tags

Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
Red Wine Vinaigrette
¼ c.Gustare Vita red wine vinaigrette
2 tbsp.fresh oregano leaves
3 clove(s)garlic
¼ tsp.Hy-Vee black pepper
c.Gustare Vita extra virgin olive oil
Salad
2 pt.cherry tomatoes, halved
1(4-oz) romaine heart, chopped
½ head(s)radicchio, thinly sliced
¼fennel bulb, cored and thinly sliced
1 leaveslarge seedless cucumber, quartered lengthwise and chopped
½red onion, chopped
½ c.marinated artichoke hearts, chopped
c.Castelvetrano pitted green olives, halved
3 oz.shredded Pecorino Romano or Asiago cheese
Fennel fronds, for garnish

Things To Grab

  • Blender
  • Large bowl

Directions

  1. Prepare Red Wine Vinaigrette: Add red wine vinegar, oregano, garlic, and black pepper to a blender. Cover and blend until minced. Slowly add olive oil; blend well. Cover and refrigerate until ready to serve.

  2. Toss together tomatoes, romaine, radicchio, fennel, cucumber, red onion, artichoke and olives in a large bowl. Sprinkle with cheese. If desired, garnish with fennel fronds. Serve with Red Wine Vinaigrette.

Nutrition facts

Servings

230 Calories per serving

Amounts Per Serving

  • Total Fat: 19g
  • Cholesterol: 15mg
  • Sodium: 360mg
  • Total Carbohydrates: 10g
  • Protein: 5g

Daily Values

0%
Vitamin A 45%
0%
Vitamin C 40%
0%
Iron 4%
0%
Calcium 15%

Recipe Source:

August Seasons 2017.