It was Saturday and the larder was bare (Sunday is my shopping day). I had baby tomatoes and some fennel, but what to do? Well, I just threw them together in a bowl with a little celery, some sliced radish, crumbled feta and topped it all off with a touch of really good olive oil et voilá — a cancer fighting bowl of yumminess.
Turns out that fennel is a food powerhouse. It reduces inflammation, helps prevent cancer, and is high in vitamin C so it’s a great anti-oxidant for your skin. Combined with the tomatoes and olive oil, already part of the “Eat Right for Your Skin” diet, this salad is not only delicious, it’s really good for your health. And it’s easy to make. Just adjust the proportions to your taste buds.
Tomato, Fennel, Celery, Radish & Feta Salad
(serves 2)
- 1 medium head fennel
- 4 stalks celery
- 3-4 small radishes
- 2 c baby tomatoes
- 1-2 oz crumbled feta
- 2 T olive oil**
Cut the tomatoes into bite size pieces. I tend to quarter mine, but this will really depend on your personal preference. Place them in a bowl, sprinkle with sea salt and let them sit and release their juices while you slice the rest of the vegetables.
Cut the frond like top off the fennel and slice the bulb in quarters. Remove the outside layer if it has brown splotches. Cut each quarter into thin strips either with a knife or a mandolin almost to the end. The last 1/4 – 1/2″ is the tough core so you will want to throw this out.
Slice your celery. Cut the tops and bottoms off the radishes, half or quarter and slice thin. You want to keep the vegetables the same relative size and/or thickness. Add the cut vegetables to the tomatoes. Top with the crumbled feta and the olive oil and toss. Add salt and pepper to taste and serve.
** It’s important to use the best possible olive oil here since you’re really going to taste it. One of my favorites is Laudemio. It’s expensive, but worth it.
This sounds divine! We’ll make it once the painters are done in our kitchen. Recipes are always so welcome. Keep them coming!