Fennel and Arugula Salad with Hot Tomato Dressing

Fennel and Arugula Salad
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 15 mins

This salad, with its grilled fennel, sweet tomato dressing and peppery arugula, goes perfectly with grilled fish or meat. You can make the dressing and grilled fennel ahead, then reheat before serving.


1 fennel bulb, trimmed and cut into ½-inch slices
3tablespoons olive oil, divided
1cup cherry tomatoes
1/4cup balsamic vinegar
2cloves garlic, chopped
1/2teaspoon dried thyme
2cups arugula


  1. Steam fennel, covered, about 7 minutes.
  2. Heat 1 tablespoon olive oil in grill pan over medium-high heat. Add fennel, and cook 4 minutes on each side or until charred.
  3. Place tomatoes in small skillet over medium heat. Add vinegar, remaining 2 tablespoons olive oil, garlic and thyme. Bring to a boil.  Reduce heat and cook until tomatoes burst. Mash with a fork or potato masher. (Be careful not to overcook and let liquids evaporate.)
  4. Divide arugula among 4 plates. Top with fennel and spoon hot tomato dressing over the top.

Recipe by Chef Jon Ashton


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