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Tomato carpaccio salad with rocket and tomato-fennel seed vinaigrette
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Try a tantalizing Italian tomato salad with rocket and fennel vinaigrette, courtesy of Curtis Stone.
Ingredients:
  • 24 Perino grape tomatoes (red or gold), halved
  • 56.88 gm extra-virgin olive oil, divided
  • 21.00 gm fresh lemon juice
  • 40.00 ml shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp fennel seeds, toasted, coarsely crushed, divided
  • 4 truss tomatoes (140g each)
  • 100g baby rocket leaves (about 6 cups)
  • 10g fresh basil leaves, torn (about 1/2 cup)
  • 30.00 ml fresh oregano leaves
Instructions:
  • Combine grape tomatoes, 2 tablespoons of oil, lemon juice, shallot, garlic, 1/2 teaspoon of fennel seeds, and 1 teaspoon of sea salt flakes in a bowl. Let marinate for at least 10 minutes. Adjust seasoning with more lemon juice or salt as needed before serving.
  • Thinly slice the truss tomatoes with a sharp knife. Place the tomato slices on a serving platter, then drizzle with 1 tablespoon of olive oil and sprinkle with salt and 1/2 teaspoon of fennel seeds.
  • Toss rocket, basil, and oregano with tomato-fennel seed vinaigrette in a bowl until coated. Season with salt and pepper, then sprinkle the mixture over tomatoes before serving.

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