Tomato, Fennel and Mozzarella Salad with Herb Dressing
Photography Manja Wachsmuth.
Juicy tomatoes, silky mozzarella and crisp fennel all topped with a fresh herby dressing – it sings of summer!
Serves: 8
INGREDIENTS
800 grams assorted tomatoes
2 large balls fresh mozzarella in whey, drained
1 medium fennel bulb
Herb dressing
½ cup mint leaves
¼ cup basil leaves
zest 1 large lemon
4 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Place both herbs and the lemon zest on a board and chop finely.
Place in a bowl and stir in the remaining ingredients. Season.
Salad: Slice the tomatoes and arrange on a serving plate. Slice the mozzarella and place between kitchen towels to absorb excess moisture. Tuck the slices amongst the tomatoes.
Trim the stems off the fennel, reserving the fronds. Using a mandolin, slice the fennel very thinly. Scatter over the tomatoes then spoon the dressing over everything. Drizzle with a little olive oil and a good grind of pepper then top with reserved fennel fronds.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Fresh Tomato, Ginger and Herb Salad]()
RecipeFresh Tomato, Ginger and Herb Salad
Article by Claire Aldous![Smoked Fish and Potato Salad with Sour Cream and Horseradish Dressing]()
RecipeSmoked Fish and Potato Salad with Sour Cream and Horseradish Dressing
Article by Claire Aldous![Artichoke and Ricotta Salad with Tomato and Rosemary Vinaigrette]()
RecipeArtichoke and Ricotta Salad with Tomato and Rosemary Vinaigrette
Article by Claire Aldous![Mozzarella Salads]()
RecipeMozzarella Salads
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.