Heirloom Tomato Salad with Pickled Fennel

Ingredients for Heirloom Tomato Salad with Pickled Fennel

• 1 whole star anise pod

• 1 teaspoon aniseed

• 1 teaspoon coriander seeds

• 1 teaspoon fennel seeds

• 1/4 teaspoons cumin seeds

• 1/4 lemongrass stalk, tough outer layer removed, crushed

• Zest of 1/4 orange, removed with a vegetable peeler

• 1 medium fennel bulb, cored, thinly sliced

• 350ml unseasoned rice vinegar

• 120ml sugar

• 2 tablespoons kosher salt

• 900g large heirloom tomatoes (about 3), cut into wedges

• 240ml cherry tomatoes, preferably heirloom, halved

• 2 tablespoons white balsamic or Sherry vinegar

• 7 tablespoons extra-virgin olive oil, divided

• Kosher salt, freshly ground pepper

• 2 Cubanelle peppers or Anaheim chillies, sliced into 3/4" rings, seeded

• Fennel fronds (for serving)

• Cheesecloth

How to make Heirloom Tomato Salad with Pickled Fennel

Toast star anise, aniseed, coriander seeds, fennel seeds, and cumin seeds in a small skillet over medium-low heat, stirring often, until fragrant, about 3 minutes. Bundle toasted spices, lemongrass, and orange zest in a piece of cheesecloth and tie with kitchen twine to make a sachet. Place sachet and fennel in a 1-quart jar or bowl.

Bring vinegar, sugar, salt, and 120ml water to a boil in a medium saucepan, stirring to dissolve sugar and salt. Pour vinegar mixture over sachet and fennel and let cool; discard sachet. Cover fennel and chill at least 12 hours.

DO AHEAD: Pickled fennel can be made 2 weeks ahead. Keep chilled.

Combine large and cherry tomatoes, vinegar, and 6 tablespoons oil in a medium bowl; season with salt and pepper. Let sit at room temperature 30 minutes.

Before serving, heat remaining 1 tablespoon oil in a medium skillet over high heat. Cook Cubanelle peppers, tossing often, until charred in spots, about 4 minutes.

Serve tomato salad topped with peppers, pickled fennel, and fennel fronds.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.