Fennel Tomato Salad With Colatura Di Alici & Capers
A shaved fennel tomato salad with colatura di alici and salted capers, topped with crispy panko breadcrumbs. It's light and refreshing but with a salty hit that works in hot weather.
Equipment
- mandolin slicer
Ingredients
- 1 Large fennel bulb
- 2 Coeur de Boeuf tomatoes (beefsteak tomatoes) Or other large variety
- 10 Cherry tomatoes
- 2 tablespoon Salted capers (capperi al sale)
- 4 tablespoon Panko breadcrumbs
- ⅛ teaspoon Garlic powder
- 1 tablespoon Extra virgin olive oil
- 1 tablespoon Colatura Di Alici
- 5 leaves Fresh basil
- Cracked black pepper
Instructions
- Toss the panko in a hot frying pan over medium-high heat until golden brown. Season with the garlic powder and cracked black pepper.
- Shave the fennel bulb into ribbons and slice up the large tomatoes into chunks and segments, varying the shapes and sizes. Slice the cherry tomatoes into halves and some into quaters.
- Place the tomatoes onto a serving platter and arrange the shaved fennel bulb on top.
- Scatter the capers over the dish and drizzle with extra-virgin olive oil and the colatura di alici. Garnish with the toasted panko and basil leaves.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days.
The panko will soak up moisture and soften over time, so try to wait to add this until the last minute.
Add some tuna to bulk this out into a main course.
Nutrition
Calories: 110kcalCarbohydrates: 16gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 576mgPotassium: 518mgFiber: 3gSugar: 6gVitamin A: 838IUVitamin C: 25mgCalcium: 63mgIron: 2mg
Tried this recipe?Let us know how it was!
