Ingredients
For the Dressing
- 1 large garlic clove, grated
- 2 tablespoons minced fresh dill, plus more for serving
- 3 tablespoons extra virgin olive oil
- 1 teaspoon stone ground mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper, plus more for serving
- 1 tablespoon vinegar (assumed white wine or red wine vinegar)
For the Salad
- 3 large heirloom tomatoes, thinly sliced
- 1 small fennel bulb, thinly sliced
- ¼ cup Castelvetrano olives, pitted and halved
- Flaky salt, for serving
Instructions
- Make the dressing: In a small bowl, whisk together the vinegar, grated garlic, minced fresh dill, extra virgin olive oil, stone ground mustard, kosher salt, and freshly cracked black pepper until the mixture is fully emulsified and smooth.
- Prepare the salad: Arrange the thinly sliced heirloom tomatoes and fennel bulb on a serving platter with the slices slightly overlapping each other for an attractive presentation.
- Add olives and dressing: Scatter the halved Castelvetrano olives evenly over the tomatoes and fennel, then drizzle the prepared dressing all over the salad to coat the ingredients evenly.
- Finish and serve: Sprinkle additional fresh dill and flaky salt over the top for extra flavor and texture. Serve the salad immediately to enjoy its fresh and vibrant flavors.
Notes
- Use a sharp knife to slice the tomatoes and fennel thinly and evenly for the best texture and presentation.
- Heirloom tomatoes bring great color and flavor variety; feel free to use any ripe, juicy tomatoes if unavailable.
- Castelvetrano olives add a mild, buttery flavor; substitute with green olives if needed.
- The salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- Adjust salt and pepper to taste for personal preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
