Description
A refreshing and flavorful salad made with crisp shaved fennel, sweet roasted cherry tomatoes, crunchy pistachios, and a creamy yogurt dressing. Perfect for light lunches or as a vibrant side dish.
Ingredients
Scale
- 2 medium fennel bulbs, thinly shaved
- 2 cups cherry tomatoes, halved
- 1/2 cup shelled pistachios, toasted
- 3/4 cup plain full-fat Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 small garlic clove, finely grated
- 1 teaspoon honey
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1 tablespoon fresh dill, finely chopped (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Spread halved cherry tomatoes on the baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 25 minutes until soft and slightly caramelized.
- In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, garlic, honey, salt, and pepper. Set aside.
- Shave the fennel thinly using a mandoline or sharp knife. Place in a large bowl.
- Add the roasted tomatoes and toasted pistachios to the fennel.
- Drizzle the yogurt dressing over the salad and gently toss to combine.
- Transfer to a serving platter or bowl. Garnish with fresh dill and extra pistachios if desired.
Notes
- Use a mandoline for ultra-thin fennel slices.
- Make the yogurt dressing and roast the tomatoes ahead to save time.
- Toast pistachios just before serving for optimal crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Assembling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 430mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
Keywords: shaved fennel salad, roasted tomato salad, yogurt dressing salad, vegetarian summer salad, pistachio fennel salad