Arugula, Heirloom Tomato, Fennel, Castelvetrano Olives, Sunflower Seeds Recipe
Delight in a vibrant medley of fresh arugula and juicy heirloom tomatoes, perfectly complemented by the crispness of fennel. Each bite bursts with the rich, briny flavor of Castelvetrano olives, while crunchy sunflower seeds add a satisfying texture. This refreshing salad is a celebration of garden-fresh ingredients, promising a taste of summer in every forkful.
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Ingredients
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Salad Base
Dressing
Method
Preparation
- 1
Prepare the Ingredients
Rinse the arugula and pat dry. Cut the heirloom tomatoes into bite-sized pieces. Thinly slice the fennel bulb and remove any tough outer layers. Pit and slice the Castelvetrano olives.
- 2
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper until well combined.
Assembly
- 3
Combine and Toss
In a large salad bowl, combine the arugula, tomatoes, sliced fennel, Castelvetrano olives, and sunflower seeds. Drizzle the dressing over the salad and toss gently to combine.
- 4
Serve
Serve immediately as a fresh side dish or light main course.
