Fennel Salad with Tomatoes

Ingredients

• 1 head fennel
• 1 tbsp basil, finely chopped
• 1 tbsp parsley, finely chopped
• 1 tsp rosemary needles, chopped
• 1 dried tomato (in oil)
• 4 tbsp olive oil
• Salt
• pepper, freshly ground
• 3 tbsp white wine vinegar
• 100 ml instant vegetable broth
• 300 g small tomatoes

Instructions

1. 1.

   Clean the fennel, trim off the fronds and finely chop them. Halve the fennel lengthwise, remove the core, and slice crosswise into strips. Pat the dried tomato dry and dice it finely. Sauté the fennel strips in a little hot oil with rosemary for 2–3 minutes on each side, but do not brown; season with salt and pepper.

2. 2.

   Whisk together the remaining oil, vinegar, broth, salt, and pepper. Fold in the chopped fronds, basil, parsley, and dried tomato to taste. Mix in the sautéed fennel. Wash, core, and cut the fresh tomatoes into wedges. Combine all ingredients in a large bowl and serve.